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Monday, November 16, 2009

Creamy Vegetable Soup

No story for this one. Just make it and enjoy it :)

Creamy Vegetable Soup

· 1 medium onion chopped

· 3 strips bacon chopped

· 1 tbsp olive oil

· 4 medium potatoes, peeled and cubed

· 2- 16oz bags frozen California medley vegetables (cauliflower, broccoli and carrots)

· 1-10 ¾ cheese soup

· 1- 10 ¾ cream of chicken soup

· 3 cups milk

· 1 tsp chilli powder

· salt and pepper to taste

· chicken broth or water

1. In a large saucepan, heat up olive oil, sautee onions and bacon till browned.

2. Add potatoes and vegetable, stir to coat with onions and bacon mixture.

3. Add cheese and cream of chicken soup, milk, salt, pepper, and chili powder.

4. Add enough water, chicken broth or a combination of the two so that everything is covered.

5. Simmer for about an hour.

6. Optional: puree with a stick or immersion blender for a smoother soup

7. Serve with some crusty French bread, biscuits.

Notes: You could also make this in a slow cooker on low for 6 hours. The longer the better.

Make it a meal: Pair with a tuna melt or grilled cheese sandwich.

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