Cream of Broccoli and Potato Soup

It ended up raining this evening. How fortunate we are that the clouds like to shed their happy tears. I assume happy because what else could create such a calm and pleasant atmosphere than sheer joy. I had already started soup before I stepped outside and saw the wet walk way. Why do soup and rain meet so well? This soup is pretty simple and so different than a chicken noodle or vegetable stew. Often my soups tend to be one variation on minestrone to another. 
 I love that my kids loved this, because it adds another meal under my belt that I can whip out when dinner calls.

Cream of Broccoli Potato Soup

In a large pot simmer until half tender but not fully cooked:

4 cups new potatoes chopped

2 cups water

Add:

4 cups chopped broccoli

1 tablespoon better than bullion

2 teaspoons mustard

1 teaspoon paprika

salt and black pepper to taste

Once potatoes are cooked, pulse with a blending wand until desired smoothness. I like it with the vegetables mostly intact, with a smooth creaminess in-between. 

Add:

1/2 cup heavy cream

1/2 cup grated parmesan