This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Broccoli Potato Soup with Parmesan Croutons 

1¾ pounds red potatoes, unpeeled
½ cup chopped onion
2 cloves garlic, minced
7 cups chicken or vegetable stock
2 cups ½-inch cubes of Italian bread, lightly toasted
4 teaspoons extra-virgin olive oil
¼ cup freshly grated Parmesan cheese
1 pound broccoli, washed
1 cup half-and-half

Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan, heat 1 tablespoon of oil and sauté the onions and garlic. Add the stock and bring to a boil. Add the potatoes and cook until very tender; about 15 minutes.

Set broiler rack about 1 inch from the heat, and preheat the broiler.

While potatoes are boiling, toss bread cubes in a bowl with oil and salt to taste. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.

Remove the pan from heat and mash the potatoes until coarse. Stir broccoli into soup and simmer, partially covered, stirring occasionally, until broccoli is tender (about 5 minutes). Add half-and-half, then stir in remaining Parmesan and salt and pepper to taste.

Serve soup with croutons.