Broccoli Potato Soup

I made this a while back for myself and J.  He loved it.  It was pretty easy.  I’ve tried 2 of Dana’s Recipes  in the past month.  This one and the Coconut Lime Banana Bread.  Two winners that were easy, semi healthy, and tasted great.

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.

Fry Bacon in Soup Pot.  When Bacon is done take out and set aside.  Use the bacon grease leftover in the pan to create a roux by adding the flour and stirring. (you can use butter and flour if you don’t do bacon)

Next add chicken broth.  Stir until it starts to boil and thicken. Add the potatoes.  Let the mix cook for about ten minutes.

Add the corn and broccoli, 1 cup of milk, thyme, salt and pepper.  Continue to cook the soup until the broccoli and corn are cooked.  Let sit for at least 10 minutes before serving.


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