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!!**
POTATO BROCCOLI SOUP
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
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
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