Introduction: Creamy Potato and Veggie Soup!
This soup was awesome!
Ranked 5 stars and 2 thumbs up from my 11, 9 and 5 year old!
And since I basically faked it, I'm recorded the recipe for future posterity!
This is wonderful on a cold day...which we've had plenty of, even here in the South!
And it's hearty, so it keeps you full.
Step 1: Ingredients
You will need:
5 potatoes diced
1 large onion diced
1 quart of Chicken stock
carrots, celery and broccoli (about 1 cup of each)
Sausage or Bacon
(and the fat after cooking it)
2 cups Milk
1 cup flour
2 cups shredded cheese
Step 2: Phase 1
In a stock pot
add the chicken stock plus 1 quart of water
all the diced potatoes and onions.
Let it come to a boil.
(during this stage you'll be working on phase 2)
Use a fork to test the firmness of the potatoes.
They wont need too long to cook.
When you can pierce them with a fork, but still a little too crisp for taste,
add in the chopped carrots and celery.
Step 3: Phase 2
While you are waiting for the potatoes and onions to get soft...
Cook your bacon or sausage.
Drain the fat into a saucepan.
I used the fat, instead of butter, to make a rue/cream sauce
With the drained fat, add 1 cup of flour and 1 cup of water
and whisk together on low/med heat.
Once it's combined and thick,
add in 2 cups of milk.
Stir until thick, don't let your milk boil.
I like to add in some salt too, then add in 2 cups of shredded cheese.
Add the sausage or bacon to the soup pot.
Then the broccoli.
Step 4: Add the Cheese Sauce.
Stir the cheese sauce right into the pot of soup and stir it in.
It doesn't make a super rich thick creamy soup...but it is so yummy!
Add your salt, pepper, garlic and basil to taste!
Goes great with some 30 minute miracle homemade rolls too!
Check out my blog Doodlecraft for more awesomeness.
And please vote for me in the healthy recipe contest!
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