Friday, March 5, 2010

Yummy Broccoli and Potato Soup

10 medium potatoes, washed and peeled and cubed
1 (10 oz) pkg. frozen broccoli or fresh (2 cups)
1 pkg. bacon
1 medium onion
2 cloves garlic
1/2 tsp. fresh grated ginger
2 Tbsp. butter
1 quart Heavy whipping cream
1 c. water
salt and pepper to taste
1 can corn

Begin by cooking the potatoes for 10 minutes in boiling water. Set aside 1/2 for the soup in chunks and the other 1/2 set aside to make creamy. Cook broccoli, and then blend in the blender. Pour into stock pot or slow cooker. Cook onion, garlic and cut the bacon into little squares and cook all together till bacon is cooked thru about 7 minutes. Then add to pan. Using blender add heavy whipping cream and potatoes together and blend till smooth. Add to pan with water. Open and drain can of corn and pour it in the pan or slow cooker. Stir all ingredients together, and then if you are using slow cooker put on low for 1 hour stirring every 15 minutes, and then put on warm. If using a pot, on medium heat warm thru about 15 minutes and then serve. This soup freezes very well and is great on a snow day. Serve with homemade bread or rolls.

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