by Dolores M. Wiarco (my mother)
2 large bunches broccoli stems removed
2 large potatoes peeled
2 tablespoons butter
1 teaspoon thyme
2 teaspoons powdered chicken bullion
6 cups water
2 12-fluid ounce cans evaporated milk
- In a medium-sized pot, bring broccoli, potatoes, butter, thyme, and chicken bullion to a boil in 6 cups water on medium heat. Cook for approximately 20 minutes or until broccoli and potatoes are soft. Let cool slightly.
- Working in batches, puree in blender and return puree to pot.
- Add evaporated milk and saute on low heat for 20 minutes, stirring occasionally to ensure that soup does not stick to bottom of pot.