Creamy Broccoli And Potato Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, chopped
1 lb potatoes, peeled, chopped
1 3/4 cups salt-reduced chicken stock
5 cups broccoli florets
1 cup frozen peas
1/2 cup milk
1/2 cup light sour cream

Preparation

Heat oil in a large saucepan on medium. Cook onion for 5 minutes, until soft. Add potato, stock and 1 cup of water. Bring to a simmer and cook for 8 minutes, until potatoes are almost tender.
Add broccoli and peas and cook for 5 minutes, until broccoli is tender. Using an immersion blender (or regular blender), blend soup until smooth.
Stir in milk and season to taste. Ladle soup into serving bowls. Top with a spoonful of sour cream and stir to create a swirl. Serve.