(add a little cheese & bacon)
POTATO VEGETABLE SOUP
*4 strips of bacon, diced (optional)
*1 small onion, chopped
*1 garlic cloves, minced
*1 cup celery, chopped small
*1 cup carrots, chopped small
*1/4 cup broccoli, chopped small
*1/4 cup flour
*1 teaspoon salt
*1 teaspoon dried basil
*2 teaspoons dried parsley
*1/2 teaspoon black pepper
*1 teaspoon chicken granules (omit for gluten free)
*3 cups chicken stock
*3 large baked potatoes, peeled and cubed
*1 cup half-and-half
*1/2 teaspoon hot pepper sauce (optional, but makes it really good)
*1 cup cheddar cheese, shredded (optional)
~In a large sauce pan or dutch oven, cook bacon until crisp.
~Remove bacon, and set aside.
~Drain all but 2 tablespoons of drippings.
~Sauté carrots until semi-soft.
~Add celery, onions & garlic, sauté until veggies are tender.
~Stir in flour, chicken granules, salt, basil, parsley, & pepper.
~Mix well, and stir continuously for 1 minute.
~Slowly add chicken stock.
~Bring to a boil; boil for 2 minutes.
~Turn heat down to low.
~Add broccoli & potatoes.
~Cook for about 10 minutes, stirring often to make sure potatoes do not scorch.
~Add cream & hot pepper sauce.
~Heat through but do not let it boil.
~Use immersible blender, or regular blender and blend about half of the soup, leaving some chunks of potatoes (if you like it to be real creamy, blend all of it)
~Serve & top with bacon & cheese.
`top soup with sour cream & green onions if desired.
`add 1/4 cup of chopped squash when you cook the vegetables.
-omit bacon, cook veggies in olive oil.
-substitute chicken stock with vegetable stock.