Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 8
This soup is very comforting. A delicious creamy vegetable soup that will warm you up inside and out. This tasty soup is packed with vegetables, bacon, and cheese in a scrumptious and rich creamy broth. Whip this soup up easily in under thirty-five minutes and serve with breadsticks, croutons, white bread, or even crackers.
INGREDIENTS
3 garlic cloves, minced
1/2 medium onion, finely chopped
8 ounces bacon, cooked
1 carrot, sliced
4 large potatoes, cubed
2 c. medium broccoli florets
2 c. whole milk
1 c. water
32 ounces of chicken broth
1 c. corn (canned or frozen)
3 tablespoons all-purpose flour
1 1/2 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, cook the cubed bacon. Set the bacon aside once cooked, leaving the bacon grease in the pot.
Step 2: In the meantime, slice the carrot, cut the broccoli into medium florets, and finely chop the onions. Into even-sized cubes, cube the potatoes. To a bowl of water, add the cubed potatoes to prevent them from browning and set aside.
Step 3: Cook the carrot and onions in the Dutch oven, stirring often, until the carrots have softened. Then, add the minced garlic and continue to cook until aromatic. Next, pour in the chicken broth and water. Add the cubed potatoes and bring everything to a boil. Cook for about 10 minutes or until the potatoes are just about done. To the dutch oven, add the corn and broccoli florets. Stir and cook further until the broccoli is cooked.
Step 4: Mix the milk and flour until well blended, then stir this into the pot. To taste, season with salt and pepper. Adjust the heat to low and return the bacon to the pot. Add the cheese and cook while stirring often, until the cheese has melted.
Step 5: If desired, stir in the fresh herbs. Enjoy!
NUTRITION FACTS:
Calories: 353 kcal | 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
Ingredients
- 3 garlic cloves, minced
- 1/2 medium onion, finely chopped
- 8 ounces bacon, cooked
- 1 carrot, sliced
- 4 large potatoes, cubed
- 2 c. medium broccoli florets
- 2 c. whole milk
- 1 c. water
- 32 ounces of chicken broth
- 1 c. corn (canned or frozen)
- 3 tablespoons all-purpose flour
- 1 1/2 c. shredded mild cheddar cheese
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
Step 1: In a dutch oven or large pot with a thick bottom, cook the cubed bacon. Set the bacon aside once cooked, leaving the bacon grease in the pot.
Step 2: In the meantime, slice the carrot, cut the broccoli into medium florets, and finely chop the onions. Into even-sized cubes, cube the potatoes. To a bowl of water, add the cubed potatoes to prevent them from browning and set aside.
Step 3: Cook the carrot and onions in the Dutch oven, stirring often, until the carrots have softened. Then, add the minced garlic and continue to cook until aromatic. Next, pour in the chicken broth and water. Add the cubed potatoes and bring everything to a boil. Cook for about 10 minutes or until the potatoes are just about done. To the dutch oven, add the corn and broccoli florets. Stir and cook further until the broccoli is cooked.
Step 4: Mix the milk and flour until well blended, then stir this into the pot. To taste, season with salt and pepper. Adjust the heat to low and return the bacon to the pot. Add the cheese and cook while stirring often, until the cheese has melted.
Step 5: If desired, stir in the fresh herbs. Enjoy!
