Cheddar, Broccoli & Potato Soup

One last Hoo-Rah to winter has been in order since our early arrival of SPRING!!  Hoo Rah!!!  So I figured on this gloomy Saturday that a bowl of delightful soup would hit the spot.

As some may know, my husbands favorite dish in the world is all things potato related. 

Mashed potatoes, french fries, hash browns or scalloped potatoes.

And as much as I adore pleasing him, there are only so many ways to prepare potatoes.

On the other hand, a favorite meal of mine to prepare is any type of soup.

Beans soup, tortilla soup, vegetable soup or chili.

You name it and I've made it.

My husband is not a big fan of soup but I thought it might work if I combined the two

my love of soup

and

his love of potatoes.

Surely it would be a hit!!

-8 medium potatoes

-8 cups fat free milk

-2 cups shredded cheddar cheese

-3 heads of broccoli

-1/2 cup butter (1 stick)

-1 lb of bacon

-6 tbsp corn starch

-1 tbsp minced garlic

-3 oz light cream cheese

-1/2 cup sour cream

-2 oz Romano cheese

-1 lemon

Peel the potatoes, and cut into small chunks and place in large pot of water and boil until tender. 

 Meanwhile cook the bacon and place on paper towel to drain off grease. 

Click Cooking Bacon in the Oven for directions on cooking it all at one time

and without the mess.

 Wash and cut the broccoli into small pieces.

Add the butter to bottom of large pot.  Once melted add the broccoli and cook till tender.

Squeeze the juice of one lemon into the broccoli.

Add the milk, cream cheese, sour cream, and minced garlic. 

Warm on medium.  Drain and mash the potato's slightly before adding to the soup.

Set aside about 4 pieces for bacon for the top of the soup.

Chop the bacon into small crumbled pieces before adding to soup.

Add the shredded cheddar and Romano cheese.

The soup will seem really thin.

Add 6 tbsp of corn starch to a small bowl and mix with about 1 cup of cold water.

Mix till all corn starch is dissolve in bowl before pouring into soup mixture. 

Soup will begin to thicken. 

Cook for another 10 or 15 minutes.

Salt and pepper to taste.

Serve with crumbled bacon and cheddar cheese on top if you like.

Kate Anne

Recipe adapted from Live A Little Wilder.