Roasted broccoli potato chowder

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Toss broccoli on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast at 425 degrees until tender and beginning to char, about 15 minutes. Remove from oven; transfer to a cutting board. Once cool enough to handle, roughly chop into smaller pieces.

Step 2

Meanwhile, heat a large drizzle of olive oil and butter in a medium pot over medium-high heat. Add onion; season with salt and pepper. Cook, stirring, until softened, 3-5 minutes. Stir in flour and ¾ tsp garlic powder. Stir for 30 seconds.

Step 3

Stir potatoes, milk and stock into pot. Season generously with salt. Bring to a boil, then reduce heat to medium and simmer, uncovered, until potatoes are tender, 15-20 minutes. Turn off heat.

Step 4

Using a potato masher, gently smash potatoes in pot (about 5 times) until slightly broken down (this will help thicken the chowder). Stir in cheese and sour cream until thoroughly combined and melted. Stir in most of the broccoli (save a handful for garnish). If chowder seems too thick, stir in up to ¼ cup water. Season with salt and pepper. Divide chowder between bowls. Top with remaining broccoli. Serve with garlic toast on the side.