We found this recipe for broccoli potato soup in the back catalog of tasty treats at Jewcy.com. Hopefully they won’t mind us reposting it.

Broccoli-Potato Soup with Fresh Herbs
Serves 6 to 8
Time: 50 Minutes

2 tablespoons olive oil
1 medium sized onion, cut into ¼ inch dice
3 cloves garlic, minced
½ teaspoon dried tarragon
Several pinches of freshly ground black pepper
1 teaspoon salt
6 cups vegetable stock, or 4 cups veggie stock plus 2 cups water, whatever
2 pounds potatoes, peeled and cut into ½-inch chunks
4 cups chopped broccoli (including the stalks: chop them into thin slices, and the tops into small florets)
¼ cup chopped fresh dill
¼ cup chopped fresh mint

HEAT A soup pot over medium heat. Sauté the onion in the olive oil for 5 to 7 minutes, until softened. Add the garlic, tarragon, black pepper, and salt, and cook for 1 more minute. Pour in the vegetable stock and add the potatoes. Cover and bring to a boil. Once the soup is boiling, lower the heat and let simmer for 15 minutes. Add the broccoli and cook for 15 more minutes.

Use an immersion blender to blend about one-third of the soup; we like to keep it chunky with lots of whole potato chunks. If you don’t have an immersion blender (get one!), transfer about one-third of the soup to a blender or food processor and puree, then add it back to the rest of the soup.

Add the fresh dill and mint, then let the soup sit for about 10 minutes to let the flavors meld. Serve!