Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 8
Throw this hearty soup together in less than thirty minutes and enjoy a comforting dish with veggies, bacon, and cheese in a deliciously rich creamy broth.
INGREDIENTS
1 carrot, sliced
8 ounces of bacon, cooked
2 c. medium broccoli florets
½ medium onion, finely chopped
3 garlic cloves, minced
4 large potatoes, cubed
1 c. water
32 ounces of chicken broth
1 c. corn (canned or frozen)
2 c. whole milk
3 tablespoons all-purpose flour
1 ½ c. shredded mild cheddar cheese
1 teaspoon salt
½ teaspoon ground black pepper
How to make Creamy Vegetable Soup
Step 1: In a Dutch oven or large pot with a thick bottom, add the cubed bacon and cook. When done, set the cooked bacon aside, leaving the bacon grease in the pot.
Step 2: In the meantime, slice the carrots. Then, finely chop the onions. Into medium florets, cut the broccoli.
Step 3: Into even-sized cubes, cube the potatoes and place them in a bowl of water to prevent the potatoes from browning and set aside.
Step 4: Saute the carrots and onions in the Dutch oven with the bacon grease until the carrots are tender. Then, add the minced garlic and continue to cook until aromatic.
Step 5: To the pot, pour in the chicken broth and water. Add the cubed potatoes. Bring everything to a boil and cook for about 10 minutes or until the potatoes are just about done.
Step 6: Next, add the corn and broccoli florets. Stir and continue to cook until the broccoli is done.
Step 7: Combine the milk and flour until well blended, add this to the pot. To taste, season with salt and pepper.
Step 8: Adjust the heat to low and return the bacon to the pot. Add the cheese and cook further while stirring often until the cheese has melted. If desired, add fresh herbs.
NUTRITION FACTS:
Calories: 353kcal | Carbohydrates: 27g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 47mg | Potassium: 846mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1872IU | Vitamin C: 44mg | Calcium: 280mg | Iron: 4mg