Creamy Vegetable Soup Recipe
This half-hour Cream of soup recipe may be a pure food . The soup is filled with vegetables, bacon and cheese during a thick, creamy broth and is super easy to form
INGREDIENT
8 ounces of bacon, cooked
1 carrot, sliced
1/2 medium onion, finely chopped
3 garlic cloves, chopped
2 cups medium broccoli florets
4 potatoes, dig cubes
32 ounces of chicken broth
1 glass of water
1 cup corn (canned or frozen)
2 cups milk
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
1½ cup grated soft cheddar
US Customs - Metric
INSTRUCTIONS
1.Cut the bacon into cubes and cook during a casserole pan or large heavy saucepan, once the bacon is cooked, remove from the pan, leaving the bacon grease.
2.Slice the carrots, finely chop the onions and chop the broccoli into medium florets.
3.Cut the potatoes into equal sized cubes and add them to a bowl of water to stop them from browning. Set aside.
4.In the casserole pan, cook the carrots and onions until the carrots are tender.
5.Add chopped garlic and cook until fragrant.
6.Pour within the chicken broth , water and add the potato chunks. bring back a boil and cook 10 minutes or until the potatoes are completely cooked.
7.Add corn and broccoli and cook until broccoli is cooked.
8.Whisk the milk and flour and increase a skillet along side salt and pepper.
9.Reduce heat to low, return bacon with cheese and cook until cheese is totally melted, stirring frequently.
10.Add fresh herbs, if desired..
