Soup, Soup, Soup. I love soup. :)
The Chicago Spring is taking its sweet time showing up this year. In order to beat the chill, I've been making a lot of soups. I'm kind of a soup snob. I hate canned soup. They are just too salty for me. So I make a lot of my own. Below is a fantastic potato soup that is creamy, but not packed with calories. Enjoy!
Ingredients:
6 slices of bacon, chopped (I used turkey bacon)
1/3 cup flour
1-1/2 boxes of reduced-sodium chicken broth
4 medium red potatoes, cubed
1 small yellow onion, diced
2 cups frozen corn kernels
2 cups frozen broccoli florets
2 tbsp dried thyme
1 cup skim milk
1 cup shredded cheese
pinch of red pepper flakes
salt and pepper
Brown the bacon in the bottom of a large pot (Stock pot or dutch oven). Add in the chopped onion and salt and pepper and allow that to cook until the onions are translucent. Since the bacon is so lean, add in 2 tbsp olive oil and the 1/3 cup of flour. Mix this with the bacon and onions to create a roux. If you are using regular bacon, don't add any more oil and just add the flour.
Add in your chicken stock, thyme, and red pepper flakes and mix well. As the soup cooks, any lumps from the roux will dissolve into the soup. Add the cubed potatoes and allow them to cook for about 10 minutes or until they are fork-tender. When the potatoes are cooked, add the frozen corn and broccoli. Stir well. Add the milk and cheese and allow the soup to come back up to a simmer. When it is warm, serve.
