Name: Creamy Potato and Broccoli Soup
Yield: 12 servings
Ingredients: 2 cans college inn chicken broth; 6 medium potatoes, cubed; 4 stalks celery, diced; 4 medium carrots, diced; ½ cup cubed ham, optional; ¼ lb deli bacon, smoked; 1 medium Spanish onion, diced; 1 quart heavy cream; 4 tablespoons butter; ¼ ½ cup cornstarch; 12 ounces cheddar cheese, optional; 2 heads broccoli, chopped, peel stems of skins and slice

Ready in: 1h 35 mins

Serves: 12 servings

Ingredients: 12

Savor the comforting flavors of this Creamy Potato and Broccoli Soup, a delightful blend of hearty potatoes, crisp bacon, and fresh vegetables simmered in a rich, velvety broth. Perfectly thickened and garnished with savory cheddar cheese, this soup is a warming addition to any meal.

Ingredients

2	cans college inn chicken broth
6	medium potatoes, cubed
4	stalks celery, diced
4	medium carrots, diced
½	cup cubed ham, optional
¼	lb deli bacon, smoked
1	medium Spanish onion, diced
1	quart heavy cream
4	tablespoons butter
¼-½	cup cornstarch
12	ounces cheddar cheese, optional
2	heads broccoli, chopped, peel stems of skins and slice

Instructions

1.	Begin by emptying the cans of chicken broth into a large pot.
2.	Add cubed potatoes to the pot and bring to a boil.
3.	While the potatoes are cooking, pan fry the bacon until crisp. Save the bacon grease to add to the broth later.
4.	Crumble the cooked bacon and add it to the broth.
5.	Optional: Add diced ham to the broth for extra flavor.
6.	In a separate saucepan, melt butter and sauté diced onion, celery, and carrots until soft.
7.	Once the potatoes are cooked, add the sautéed celery, carrot, and onion mixture with butter to the broth.
8.	Reduce the heat to medium and slowly stir in about 1/4 to 1/2 of the quart of heavy cream.
9.	Be cautious not to bring the soup to a heavy boil to prevent the cream from curdling.
10.	Add enough cream to achieve a creamy consistency throughout the soup.
11.	For a richer taste, consider adding cheese as an optional ingredient.
12.	Mix the cornstarch with very cold water and gradually incorporate it into the soup.
13.	Allow the soup to simmer at a medium heat until it thickens. If the soup is not thick enough, repeat the cornstarch process and add slowly.
14.	Once the desired consistency is reached, remove the soup from heat and serve hot.
15.	Note that the soup will thicken further as it cools. If needed, you can adjust the thickness by adding milk or water to thin it out.

Nutrients

The following values are based on a single serving of this recipe.

Calories	775.3 kcal
Protein	17 g
Fat	58.4 g
Carbohydrates	50.8 g
Fiber	8.9 g
Sugar	7 g

Published on Aug 13, 2024 by Luminița