INGREDIENTS

1. 1onion, diced
2. 1/4cupbutter
3. 1/4cupall-purpose flour
4. 2cupschicken stockor vegetable stock
5. 3cupswater(2 c. for a thicker soup)
6. 3mediumpotatoes, diced
7. 3-4cupsrapini, florets(or broccoli)
8. 1cupheavy cream
9. 2teaspoonssalt(to taste)
10. 1dashgarlic powder
11. 1dashonion powder
12. black pepper, to taste
13. 1tablespoonspike seasoning, brand seasoning blend
14. 1dashcayenne pepper

DIRECTIONS

1. Melt butter in stock pot over medium heat.
2. Add onion – saute until onions are translucent.
3. Stir in flour.
4. Add stock, water, salt and onion/garlic powders and Spike seasoning.
5. Add potato and rapini/broccoli – bring back to a boil.
6. Cover and simmer – stirring occasionally, until potatoes are tender. Rapini is smaller than broccoli and will break apart on it’s own. If using broccoli – it should be tender by the time potatoes are ready.
7. Using a potato masher – mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
8. Reduce heat to “low” and add cream – do not bring back to a boil.
9. Add black and cayenne pepper. Adjust salt/seasonings to taste.
10. Serve – garnish with grated parmesean or cheddar cheese.