Wednesday, February 2, 2011

Winter Veggie Soup

12 oz bacon, diced
2 shallots, minced
5 medium potatoes, peeled and cubed
1 large* sweet potato, peeled and finely diced
3 carrots, shredded
1 cup frozen broccoli
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 can beef broth
1 cup shredded cheddar cheese*
salt to taste
plain yogurt or sour cream

In a kettle cook bacon and shallots, until the bacon is cooked but not too crispy; remove bacon, shallots and all drippings to a bowl. Place potatoes, sweet potato and carrots in the pot, cover with water and add a bit of salt, place over high heat and cook until the sweet potatoes are very soft. Strain off and reserve about 2/3 of the water, add broccoli, puree vegetables and the broth they're in until nearly smooth; pour back into the pan. Add beef broth, garlic, pepper, the bowl of bacon, shallots and grease, and enough of the reserved broth to reach the desired consistency; place over low heat and warm through. Taste and add salt if needed. Stir in cheddar until melted. Serve with a dollop of yogurt or sour cream.

*small nerf football sized
*the sharper the better
I'm sure those of you who like celery could add it when cooking the potatoes, it would also be good with a mix of broccoli and cauliflower.

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