I use Yukon Gold, Regular white and Russets for my soup and they all work just fine. Here is my all time favourite recipe. I love this soup and it is so easy. You can leave out the blue cheese but why would you! LOL Potato Leek And Stilton Soup 1 Tbsp butter 1 shallot chopped finely 1 cup leeks thinly sliced ( I only use the white and a wee bit of the green) 1 cup potato diced 2 cups chicken stock 1 to 1 1/2 cups cream salt and pepperto taste pinch nutmeg few drops lemon juice 2 oz stilton or other blue cheese Melt butter, add shallot and leek cooking until soft but not browned. Heat the chicken stock and add to the leeks, add the potatoes. Cook until potatoes are just tender. Cool and puree in the food processor. Separately heat and reduce the cream. Stir in the blended leek mixture. Bring to a gentle boil. Add seasonings and lemon juice. Pour into bowls and top each with 1/2 ounce crumbled Stilton. ( I add the cheese to the actual soup with the lemon juice and seasonings)

I make really easy broccoli soup. I steam fresh broccoli cut into florets and peeled chopped stems Saute some onions, diced carrots, garlic if you like it until soft Add chicken broth. Some days when I don't have chicken broth on hand I use the base from a package of Lipton Noodle soup without the noodles. Add the cooked broccoli back into the chicken broth with sauteed veggies Puree broth and veggies with a stick blender in the pot or transfer to a blender to puree Put pureed mixture back into a pot and add cream or milk to whatever thickness you like. I use milk myself Add grated cheddar or whatever cheese you like. I use real cheese not Velveeta Salt and pepper to taste. I don't measure and it works out every time. The recipe is pretty much no fail. You just add whatever you want to the broth and steamed veggies. You can even add a diced cooked potato or left over mashed potatoes to the broth before you puree to give added thickness. Just cook everything, add broth and puree. You don't even need to add very much milk or cream. Anne

CREAM OF BROCCOLI SOUP (serves 2) 1 medium head broccoli 1 medium potato, thinly sliced 2 TBL butter 1/2 medium onion, coarsely chopped 2 TBL flour 1 cup warm chicken broth 1 cup warm milk 1/4 cup warm heavy cream Salt & pepper to taste 1 tsp dried basil Cook the broccoli & potatoes in salted water until tender. Set aside 4 flowerets of broccoli for garnish. Heat the butter ina saucepan & add the onion. Cook stirring until the onion is transparent, but not brown. Add the flour & cook, stirring until smooth. Place the remaining broccoli & potatoes in a processor or blender & puree the vegetables. Gradually add the broth & milk. Add the cream a little at a time until the soup is of the right consistency. Return the soup to the saucepan. Add pepper, salt & basil & reheat. Garnish each bowl w/the reserved flowerets of broccoli & serve.~~Simply Superb

You want a broth based broccoli and potato soup?...No milk cheese or cream? I have never done this because I don't care for potatoes in any soup but potato leek soup...but. I would cut up 2 small onions...wash and cut into florets and peel and chunk up the stem of 2 stalks of broccoli and 3 or 4 potatoes depending on the size. I would spread the potatoes on a baking sheet and sprinkle with EVOO and salt, pepper and a bit of garlic powder and roast for 20 to 25 minutes at 375...then I would add the broccoli and turn the potatoes over and roast for another 20 minutes. Then dump the roasted veggies into your soup pot and add 3 or 4 cups of good chicken broth and simmer for about 15 to 20 minutes. With just broth and potatoes and broccoli you don't have much to add flavor to the soup...so roasting the veggies would help a lot. Other wise you just have boiled potatoes and broccoli...not very appetising in my opinion. Linda C