This Jalapeno Broccoli Potato Soup is warm, comforting and just slightly spicy with the addition of jalapeños. The addition of potatoes gives this soup great substance and is so satisfying!
2small heads of broccolicoarsely chopped (12 ounces or roughly 3-4 cups)
2medium red potatoespeeled and cut into squares
2cupsfat free milk
1/2teaspooncracked black pepper
Melt the 2 tablespoons of butter in a pan and add onions, jalapeños and garlic and cook on medium-high heat 3 - 4 minutes. Add broccoli, potatoes, and chicken broth. Cover and simmer 12 minutes until softened. Gently mash with a potato masher - leaving big chunks of broccoli and potato.
In a separate saucepan, melt 2 tablespoons of butter. When melted, add flour and whisk to make a roux. Slowly add milk and whisk continually. When thickened, pour milk mixture into soup and stir until thoroughly mixed. Add salt and black pepper to taste.
Remove, place in bowls and serve - topped with seasoned croutons, if desired.