Potato Broccoli Soup

Hope everyone had a Happy Thanksgiving but you know what that means. It's that time of the year again. No not the holiday time of the year, well that too but its SOUP SEASON!! Yes I am that excited about soup no judgment right? Well soup weather has creeped up upon us and I've had the nagging want for potato soup lately and the roomies were begging, well pleading really, for it. Its a fairly simple one pot recipe which I love and ya get about a good six bowls or so from it. Probably more for normal people but we three tend to be pigs most days. I hope ya'll like it as much as we did!

INGREDIENTS:
servings: about 10
3 lbs. (about 5 medium) russet potatoes
1 stick of butter (=½ cup)
1 cup water
1 cup low sodium chicken broth (otherwise it's way to salty)
1 can condensed cream of mushroom soup (please don't hate me for this)
1 ½ cup chopped broccoli florets UNCOOKED
½ yellow onion diced
1 cup sharp cheddar cheese more for topping
½  cup sour cream
6 slices of low sodium bacon (to control the salt) SAVE THE GREASE (I know don't hate me)
1 TBS minced garlic (2-3 cloves)
salt and pepper to taste
croutons*
green onions*
extra sour cream*
extra bacon*                          *to top with

STEP ONE:

BEFORE

AFTER

 First thing we want to do is peel the potatoes (in the sink of course, and then realize 3 potatoes in that you don't have a garbage disposal anymore) over a trashcan works fine, just make sure you get a good grip on them cause they can be slippery. I like to do this one at a time and cut the potatoes right after I peel them.

So peel the potato, rinse under cold water, cut into cubes about 1x1 inch.  They do not have to be the exact same size just remember they need to be similar sizes to have the same cooking time. Also the smaller you cut them the faster they cook.

Fill cooking pot with cold water and toss cut potatoes into pot directly after cutting [if left in open air after having been peeled they'll turn brown like apples or avocados the cold water prevents this].  Once you have all your potatoes in the pot salt the water (about 1 TBS), put pot on stove and cook uncovered on med high till it reaches a roaring boil then turn down to med. at a low boil for about 25-30 min or until tender (a fork should easily be able to go through).

Once cooked drain out excess water. I put a colander in the sink in case any fall out of the pot but I just slowly tilt the pot until almost all the water comes out without dumping the contents if any fall into the colander just put them back in when your done. (I promise it's easier than it sounds). Leave about an inch of water at the bottom of the pot.

Now add butter, water, soup, broth, onions, broccoli, stir in and simmer uncovered on med/ med-low for about 20 min stirring occasionally.

While the soup is simmering cook the bacon, per directions on package. I like to nuke mine in the microwave for 1 min increments till fairly crispy, but this method does make it slightly chewy.

Once bacon is cooked put about half the grease into the soup a little more if you'd really like, chop up the bacon into tiny pieces and add to soup along with the sharp cheddar cheese, garlic and sour cream. Stir in and simmer for another 5 min and serve with various toppings.

Enjoy!

everything in short....

INGREDIENTS:

3 lbs. (about 5 medium) russet potatoes

1 stick of butter (=½ cup)

1 cup water

1 cup low sodium chicken broth (otherwise it's way to salty)

1 can condensed cream of mushroom soup (please don't hate me for this)

1 ½ cup chopped broccoli florets UNCOOKED

½ yellow onion diced

1 cup sharp cheddar cheese more for topping

½  cup sour cream

6 slices of low sodium bacon (to control the salt) SAVE THE GREASE (I know don't hate me)

1 TBS minced garlic (2-3 cloves)

salt and pepper to taste

croutons*

green onions*

extra sour cream*

extra bacon*                          *to top with

DIRECTIONS:

Peel the potatoes one at a time, rinse under cold water, cut into cubes about 1x1 inch, place in cooking pot with cold water.  Repeat.

Once you have all your potatoes in the pot salt the water (about 1 TBS), put pot on stove and cook uncovered on med high till it reaches a roaring boil, then turn down to med for a low boil for about 25-30 min or until tender (a fork should easily be able to go through). While the potatoes are boiling is a good time to chop up the onions and broccoli.

Once cooked drain out excess water. [I put a colander in the sink in case any fall out of the pot] Just slowly tilt the pot until almost all the water comes out without dumping the contents. Leave about an inch of water at the bottom of the pot. 

Now add butter, water, soup, broth, onions, and broccoli to the pot, stir in and simmer uncovered on med/ med-low for about 20 min stirring occasionally.

While the soup is simmering cook the bacon, per directions on package. Once bacon is cooked put about half the grease into the soup a little more if you'd really like. Chop up the bacon into tiny pieces and add to soup along with the sharp cheddar cheese, garlic and sour cream. Stir in and simmer for another 5 min and serve with various toppings.