That blend of Broccoli and Potato Soup is a brilliant idea! Looks great.
A little info...Russet/Baking Potatoes will be very tender in soup and some breaks down making the soup thick and creamy.
Basic White or Red Potatoes are tender but firm in soup and hold their shape. So creamier soup is desired use Bakers. For Chunky potato soup, creamy or other, use White or Red. Golden Potatoes have a texture in between the above.
Inspired for Potato Soup, I pulled this recipe out. I was given to my Dad by a German friend, Mel Worth. The Recipe is an old one and will interest the Sausage Makers, among us. This one is creamy and chunky with a great depth of flavor. A whole variety of sausage works from Hot Dogs, Brats and Knockwurst, to Kielbasa, Venison Sausage and even Summer Sausage. This recipe makes a lot and freezes well...JJ
German Potato Soup
1Stk Butter
2Lbs Sausage of choice*
2C diced Onion
1C diced Leeks
4-5 Carrots, diced
4 Ribs Celery, diced
2-3 Cloves Garlic, minced
3Lbs Red Potatoes, 3/4" Dice**
2T Fine Chopped Fresh Parsley
1tsp Caraway Seed
1tsp Fresh Thyme Leaves
1/2C AP Flour
4C Chicken Broth
1C White Wine
2C Heavy Cream
1tsp Maggi Seasoning, optional but traditional.
1tsp Black Pepper
Salt or Chix Base to taste.
Note: * If using Smoked Sausage, slice about 1/4". For Fresh Sausage, remove from casing and roll in about 1/2" balls.
** I use Red Potatoes for a chunky soup and Yellow or Russet for pureed soup.
Add Butter to an 6QT stock pot and brown the Sausage, remove and set aside.
Add Mirepoix, Herbs and Spices and saute until Onions are translucent.
Add Flour and make a Roux.
Add Broth and Wine and whisk to combine then add Potatoes.
Bring to a boil, reduce to simmer.
Add Sausage and cook until Potatoes are tender, about 35-45 minutes.
Add Cream, Maggi and Black Pepper. Bring just to a simmer.
Add Salt or Base to desired taste and serve.
Makes 8 Dinner Portions or about 16 Apps.