This is a thick and creamy soup with potato and broccoli without cream but with a light besciamella (isiBisi gluten free dough mix flour and milk)
Philadelphia just adds a little touch of flavor.
I cook small cubes of potato first and add the broccoli later (because it cooks faster).
Storage in the fridge for 4 to 5 days, or freeze, thaw then reheat gently
3 tbsp extra virgin olive oil ( 45 ml)
1 small onion finely chopped
2 cloves of garlic with the center ( germ) removed
2 cups water (470 ml)
2 cups vegetable broth (470 ml)
1 tsp salt ( 15 gr)
1.6 lb potato, peeled and cut into ½” cubes
2 small broccoli or 1 small cauliflower , cut the florets into small pieces.
1/3 cup rice flour (50 gr)
2 cups milk ( ½ litro)
Freshly grated Parmigiano Reggiano
½ tbsp black pepper
Melt butter in a large pot over medium high heat. Add onion and garlic, cook them for 3/5 minutes until the onion is softened. Turn down to medium low, add rice flour, while stirring, slowly pour the milk in. Wisk until it turns into a thickish paste that is mostly smooth. Add the vegetable stock, water, salt and pepper, stir then add the potatoes. Bring to simmer gently, cook for about 10 minutes until the potatoes are cooked. Stir occasionally to avoid the base from sticking.
Add the broccoli and stir cooking for 5 minutes, then take the pot off from the stove. Add the cheese, mix vigorously and more salt if needed.
Ladle into bowls and top with garnishes of choice.