2 teaspoons Extra-virgin olive oil
1/2 cup Onion — chopped
2 Celery stalks — chopped
1/4 cup White wine — optional
4 cups Chicken stock
2 cups Potatoes — Diced
3 1/2 cups Broccoli — chopped
1 teaspoon Dijon mustard
Freshly ground black pepper

Directions:
In a 4-quart saucepan, saute onion, and celery in olive oil until vegetables are soft. (about 2 minutes)
When vegetables are softened, add white wine and chicken stock. Add potatoes and bring to a boil. Reduce heat to a simmer and cook covered about 10 minutes.  Add the broccoli, bring soup to a boil, then simmer, covered for 4 minutes.

Puree vegetable mix in blender in batches and return to sauce-pan. Mix in mustard, and pepper. Heat thoroughly and serve while hot.  Makes 3 servings.

Red Potatoes are ideal for boiling or roasting.  They are also great cut up and sauté d.  Their small size make peeling impractical, which is a good thing because the potatoes eaten with the skin are high in vitamin C and potassium, and provide the body with vitamin B6, and fiber.