Recipe: Potato Broccoli (and Bacon) Soup

I was browsing MADE today and I found this fabulous recipe! It’s on the menu tonight! So, while I go search the kitchen for all the ingredients, I’ll leave you to get acquinted with today’s recipe-Potato and Broccoli with Bacon. **You can easily swap out lower fat turkey or soy bacon, vegetable broth and soy milk to make it low fat or even vegetarian!!**


Serves 4 adults

6 slices bacon, cut into 1-inch pieces
1/3 cup flour (if soup is too runny when you’re done, add more flour to a small amount of water and then add to the soup)
2 cans (14 oz each) reduced-sodium chicken broth
3-4 medium-sized Red potatoes (diced into small cubes)
1 1/2 cups frozen corn kernels (sweet white corn is best)
1 1/2 cups frozen Broccoli cuts (you may substitute fresh zucchini cute into small cubes)
1/2 tsp dried Thyme
1 cup low-fat or skim milk
salt and ground pepper, to taste

Cut 6 strips of bacon* into 1 inch pieces. Use whatever brand and type you like best. I prefer maple.

*If you’re vegetarian, omit the bacon and use Butter in place of grease.

Place the pieces in a dutch oven or large pot and cook until the bacon is crispy.

While the bacon cooks, wash each potato and dice into small cubes (leave the peels on).
When the bacon is crispy (don’t let it burn), remove the pieces with a slotted spoon or strainer. This is my favorite little tool. Place the bacon on paper towel-covered plate to cool.

To make a roux for the soup (a flour/fat base that provides thickness to your soup), you will use 2 Tablespoons of the bacon grease*. This doesn’t need to be exact so if it looks like there’s 2 Tbls in the pot, great. If there’s too much, dump all the grease out of the pot into a glass bowl and spoon 2 Tbls back into the pot.
* If you’re vegetarian, use 2 Tbls of butter instead of bacon grease

Add 1/3 cup of flour and stir for 30 seconds to 1 minute till the grease is soaked up and forms a ball…or roux.

Next, add 2 cans (or one large 32 oz box) of Chicken Broth*. I prefer using (1) reduced-sodium can and (1) regular can. This creates a nice salt balance in the soup.
* If you are vegetarian, substitute Vegetable Broth

Pour the broth into the sizzling pan and watch it deglaze the remaining bacon bits on the pan.

As the soup cooks, the rue will blend in and should not leave any lumps.

Add the potatoes.

Bring everything to a boil and cook till the potatoes are tender (about 10 minutes). Stir fairly often, as the potatoes have a tendency to stick on the bottom.

When the potatoes are cooked, add the broccoli and corn (zucchini can be substituted for broccoli. I’ve done both and they’re both delicious)

Add 1 cup of milk,

1/2 tsp of thyme, and salt and pepper to taste. Bring back to a boil–stirring periodically–and cook for a few minutes.

Allow the soup to sit for a five minutes before serving.

Then dish it up and sprinkle bacon bits on top.

Of course soup is even better with a slice of warm bread….



About Contessa Crafts

I'm Stephanie, the Contessa of Contessa Crafts. I have a wealth of crafting knowledge and ideas that needs to be shared. Let your creativity show!
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