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!

Ingredients

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)

water

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

Directions

·         Sauté 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