broccoli-corn creamy potato soup

Name: Broccoli-Corn Creamy Potato Soup
Prep time: 30 min
Cook time: 45 min
Yield: 12
Ingredients: 4 pound(s) 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(s) chicken broth, condensed; 1 pound(s) bacon; 1 can(s) pet milk; 1 can(s) condensed cream of broccoli soup; - cheddar cheese, shredded

(1 RATING)

82 Pinches 1 Photo

Kimi Gaines

orlando, FL

Updated on Nov 27, 2012

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.

Rate

prep time 30 Min

cook time 45 Min

method ---

yield 12 serving(s)

Ingredients

4 pounds 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 pound bacon
1 can pet milk
1 can condensed cream of broccoli soup
- cheddar cheese, shredded

How To Make broccoli-corn creamy potato soup

Step 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.

Step 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.
Step 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.
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