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broccoli-corn creamy potato soup

(1 rating)
Recipe by
Kimi Gaines
orlando, FL

I received this recipe from my best friend. I changed it up a bit to make it my own. I added a can of Cream of Broccoli soup. I think that was the secret to it's great flavor.

(1 rating)
yield 12 serving(s)
prep time 30 Min
cook time 45 Min

Ingredients For broccoli-corn creamy potato soup

  • 4 lb
    potatoes ( used bakers) cut into small chunks
  • water
  • season with garlic powder, dried onions, coarse black pepper & salt to your taste
  • 1
    bag of frozen corn
  • 1
    bag of fresh or frozen broccoli (chunks)
  • 1 can
    chicken broth, condensed
  • 1 lb
    bacon
  • 1 can
    pet milk
  • 1 can
    condensed cream of broccoli soup
  • cheddar cheese, shredded

How To Make broccoli-corn creamy potato soup

  • 1
    Peel four pounds of potatoes. Cut into small chunks. In a stock pot add water to the top of the potatoes. Add seasonings and boil til potatoes are tender.
  • 2
    Add in broccoli & corn,5 pieces of uncooked bacon. Simmer...I added more seasoning for our taste. Add in soup and can of chicken broth. Simmer for 30 minutes.
  • 3
    In a 400F oven cook the remainder of the bacon on a baking sheet till crisp. (You can do this while the soup is simmering.) Garnish with bacon pieces and cheese.

Categories & Tags for Broccoli-Corn Creamy Potato Soup:

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