Its been quite awhile since I shared a recipe with all of you, let alone tried out a new recipe. Between Thanksgiving, Christmas, traveling, and life just being generally busy, its been difficult to find the time. Preston and I have been making a lot of our old favorites, which when life is crazy busy isn’t a bad thing. Its definitely better than less healthy alternatives.
Tuesday night brought cold, snow, and icy conditions to the DC area. It was the perfect night to have soup and salad for dinner. After successfully making our first homemade soup a couple of times now, I was excited to give the soup thing another try. Our inspiration for this soup was a recipe that I found in my new SparkPeople cookbook.
5 slices of low sodium bacon, diced
1 small onion, diced
1 large head of broccoli, cut into small pieces (about 4 cups) – for convenience I used frozen broccoli
1 large russet potato, peeled and diced
4 cups of chicken broth – I used low sodium
12 oz evaporated milk – I used fat free
1 1/4 cups shredded sharp Cheddar cheese
2 tablespoons butter
Sea salt and pepper to taste
1. In a large pot, melt the butter. Add the bacon and cook thoroughly, about 5 minutes.
2. Add the onion and cook until onions are tender, about 3 minutes.
3. Add the broccoli, potatoes, and chicken broth. Add salt and pepper to taste. Bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes.
4. Stir in the evaporated milk.
5. Slowly add the cheese, one or two handfuls at a time, and stirring completely to melt the cheese. Once all cheese has been added, add additional salt and pepper per taste preferences.
6. Cook until all cheese has thoroughly melted, about 5 minutes.
QOTD: What is your go to comfort food on a cold, winter night?