It's amazing to me that we are feeling the effects of what is left of Hurricane Sandy here in Chicagoland. It is cold, dreary, and extremely windy outside. A perfect soup kind of day. This soup is hearty and very satisfying and also diet friendly. I made mine in the crock pot but it can also be made on the stove top. I served this along side bakery rolls and it made a great dinner!
Broccoli Cheddar Bacon and Potato Soup
6 one cup servings-4ww pp per cup
Cal 162 , Carbs 12.3g, Fat 7.5g, Fiber 1g, Protein 11.1g
1 1/2 cups chopped broccoli (I ended up blending mine)
2 cups chicken stock
2 cups milk (I used 2 percent)
1/2 cup cooked crumbled bacon
2 cups cooked potatoes, skins removed
1 cup cheddar cheese (I used 2 percent milk cheddar)
salt and pepper to taste
Add chicken stock and milk to a sprayed crock pot. Add in broccoli and potatoes and cook on low for 4-5 hours. Using a potato masher, mash the broccoli and potatoes. Add in your shredded cheese and bacon and cook another 30 minutes. Season with salt and pepper and top with additional shredded cheese if desired. Enjoy!