potato-broccoli soup
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yield
4 serving(s)
Ingredients For potato-broccoli soup
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4 cpotatoes, chopped
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3/4 clowfat milk
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dashworcestershire sauce
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2 cfrozen broccoli, chopped
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1/2 tspcurry powder
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2chicken bouillon cubes
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2.5 cwater
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1 lgonion, chopped
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4 slicebacon, cut in small pieces
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salt and pepper to taste
How To Make potato-broccoli soup
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1Peel and chop the potatoes and set aside.
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2Saute the onion and bacon together, then add the potato, water, bouillon cubes and curry powder.
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3Bring to a boil, cover, and reduce heat to a slow boil.
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4Cook for about 15 to 20 minutes, until potatoes are tender and slide off a fork when tested.
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5Put the soup into a blender and blend until smooth.
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6Return soup to dutch oven, mix in milk and worcestershire sauce and broccoli.
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7Simmer slowly, stirring occasionally, for about 15 to 20 minutes.
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8Add salt and pepper to taste.
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