Tuesday, December 10, 2013

Cream of Potato Soup

Here's another great hot soup recipe for another cold day!

Cream of Potato Soup

Creamy potato soup . . . . perfect for a cold night!

4 thick slices of bacon, cut into small squares
2 tbl. butter
1 tbl. olive oil
1 large onion, chopped
5 cloves of garlic, peeled and smashed
6 to 7 medium potatoes, peeled and cut into small pieces
2 cups broccoli flourettes, steamed and finely chopped
chicken broth (low-sodium)
¾ lb. low-fat Velveeta cheese, cut into large cubes
salt & pepper to taste
¼ tsp. paprika (plus a little for garnish)
2 cups milk
1 cup finely chopped green onions
1 can cream of chicken soup

·         SautĂ© the bacon in a large Dutch oven, over medium heat, until just cooked but not browned
·         Add the butter and olive oil
·         Continue cooking for 3 to 4 minutes, stirring occasionally
·         Add the onions and garlic, and continue cooking and stirring another 3 to 4 minutes
·         Add the potatoes
·         Add the chicken broth and water until potatoes are just covered by about ½” of liquid
·         Cook until potatoes are mushy – about 15 to 20 minutes stirring very often.
.      Add the broccoli and stir another 5 minutes.
·         Stir in the cream of chicken soup and mix well
·         Add the cheese and stir in until melted
·         Add the milk and continue stirring
·         Season with salt & pepper to taste, and paprika, and stir well
·         Reduce heat to medium-low and continue cooking and stirring another 3 to 4 minutes
·         Serve hot in bowls or soup cups and garnish with the chopped green onions and a little more paprika

1 comment:

  1. very healthy soup. Will try this very soon. Thanks for sharing.


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