Ekadasi Cream of Broccoli Soup

5 Medium potatoes
1 Bunch of broccoli
6 teaspoon butter
6 cup milk
1 teaspoon Fresh ground black pepper
2 teaspoon salt

1. Peel the potatoes and cut them into large cubes.
2. Wash and chop the broccoli.
3. In a 6-8 quart pot add the cut potatoes cubes and enough water to cover the potatoes by 2 inches. Add a pinch of salt to the water and bring to a boil. Boil the potatoes until they are tender, then add broccoli.
4. Cook until the broccoli is tender but not mushy.
5. Drain the potatoes and broccoli in a colander.
6. In the pot that the potatoes are cooked in add the butter with the flame off for now.
7. If you have a submersion blender, add all ingredients into the blender and blend until smooth.
8. If you don’t have a submersion blender you can use a standard blender.
9. In a blender add a small portion of the potatoes and broccoli and blend with enough milk to create a smooth consistency. Pour the blended mixture into the pot with butter.
10. Depending on the size of your blender you may need to do this in a few stages. Also, depending on the size of and/or how starchy your potatoes are you may need to add more milk.
11. Once all the potato mixture is blended, add it to the pot and turn the heat to medium/low. Add the salt and pepper and bring to a very low simmer.
12. The potatoes will thicken the soup so you may want to add more milk at this point if the soup seems thick.