/ Cream Soups
bacon, cut in small pieces
frozen broccoli, chopped
1Peel and chop the potatoes and set aside.
2Saute the onion and bacon together, then add the potato, water, bouillon cubes and curry powder.
3Bring to a boil, cover, and reduce heat to a slow boil.
4Cook for about 15 to 20 minutes, until potatoes are tender and slide off a fork when tested.
5Put the soup into a blender and blend until smooth.
6Return soup to dutch oven, mix in milk and worcestershire sauce and broccoli.
7Simmer slowly, stirring occasionally, for about 15 to 20 minutes.
8Add salt and pepper to taste.