Soups On!

There’s nothing better than a big hearty bowl of soup on a rainy day.  My Potato soup is so easy to make and is a great base for adding any of your favorite meats or vegetables.  Go thru your refrigerator and use up that left over ham, chicken or turkey. If you’re a clam lover, add a can of clams with the juice for a delicious clam chowder.  I used broccoli in mine but cauliflower would also be good.  Or leave them both out if you’re not a fan.  Be sure to toast a nice crusty bread for dipping.

In a big pot bring ingredients below to a boil and let simmer until vegetables and potatoes are tender, stirring occasionally:

  • 4 cups chicken broth (1 32 oz box)
  • 4 med. potatoes – peeled and cubed
  • 2 green onions – diced
  • 1 celery – diced
  • 1 med. carrot – diced
  • 1/2 cup frozen corn (optional)
  • 2 cups cut up fresh broccoli (optional)
  • 2 tsps vinegar (don’t be afraid of this, you won’t taste it and it keeps the potatoes from discoloring)
  • Salt-pepper and crushed pepper flakes

Whisk 2 1/2 cups of milk with 2 tbls. of flour.  Add to soup along with 2 cups of shredded cheese (I use mexican cheese blend) and 6 strips of cooked crumbled bacon. Stir until slightly thickened.

Simmer uncovered for about 5 minutes. Enjoy!

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