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Bacon Potato-Broccoli Soup

 
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Bacon Potato-Broccoli Soup recipe

Yield

8

servings

Prep

20

min

Cook

60

min

Ready

80

min

Low Cholesterol, Trans-fat Free
 

Ingredients

4 cups potatoes
chopped
4 slices bacon
cut into pieces
1 large onions
chopped
2 ½ cups water
2 each chicken bouillon cubes
*
½ teaspoon curry powder
1 ½ cups broccoli florets
chopped small
1 dash worcestershire sauce
*
¾ cup milk, skim
1 x salt and black pepper
to taste
*

Directions

Peel and chop the potatoes and set aside.

Sauté the onion and bacon together, then add the potato, water, bouillon cubes, and curry powder.

Bring to a boil, cover, and reduce heat to a slow boil.

Cook for about 15 to 20 minutes, until potatoes are tender and slide off a fork when tested.

Put the soup into a blender and blend until smooth.

Return soup to Dutch oven, mix in milk and Worcestershire sauce and broccoli.

Simmer slowly, stirring occasionally, for about 15 to 20 minutes.

Add salt and pepper to taste.

Serve with fried chickpeas if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 172g (6.1 oz)
Amount per Serving
Calories 14922% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 227mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 14g
Vitamin A 16% Vitamin C 56%
Calcium 9% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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