Can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 8 cups, serving 4

　　1 3/4 pounds boiling potatoes

　　2 garlic cloves, minced

　　7 cups water

　　2 cups 1/2-inch cubes Italian bread, toasted lightly

　　4 teaspoons extra-virgin olive oil

　　1/4 cup freshly grated Parmesan

　　1 pound broccoli, coarse stems discarded, cut into 1-inch flowerets  and remaining stems peeled and sliced thin

　　

Step 1

Peel potatoes and cut into 1-inch pieces. In a 4-quart saucepan boil potatoes, garlic, and water, skimming froth, until potatoes, are very tender, about 15 minutes.

　　

Step 2

Set broiler rack about 1 inch from heat and preheat broiler.

　　

Step 3

While potatoes are boiling, in a bowl sprinkle bread with oil and salt to taste and toss. On a baking sheet arrange bread in one layer as close together as possible and sprinkle with half of Parmesan. Broil bread until Parmesan is melted, about 1 minute.

　　

Step 4

Transfer potatoes with a slotted spoon to a bowl, reserving cooking liquid in pan, and with a potato masher mash coarse. Stir potatoes and broccoli into reserved cooking liquid and simmer, partially covered, stirring occasionally, until broccoli is tender, about 5 minutes. Stir in remaining Parmesan and salt and pepper to taste.

　　

Step 5

Serve soup with croutons.