Here is a delicious recipe, and I call it soup, but it really is a stew. We love it not only because it is scrumptious, but you can put practically throw anything in it and it works, especially the potatoes in your pantry that are getting close to being more sprouts than actual potatoes.
Enough said... Enjoy!
Cheesy Potato and Veggie Soup
Potatoes 9 cups chopped (or 8 large potatoes)
Carrots 4 cups chopped (6-8 stalks depending on size)
Celery 2 ½ cups chopped (or 5 stalks)
Zucchini (opt) 1 ½ cups, chopped
Onion 1 med., chopped
Chicken Broth 8-12 cups, depending on desired broth/veggie ratio
(or bouillon/paste)
Basil 1 tsp
Parsley 1 Tbsp (rounded)
Garlic & cloves, chopped (can substitute with about 1 ½ tsp garlic powder
Salt & Pepper To taste
Cheddar Cheese ½ - 1 cup (or to taste), shredded
Bacon 5-6 strips cooked till crispy (optional, but really, is bacon really optional :)
Use large pot
Cook bacon, set aside. Chop onions, put in skillet w/ oil ( or grease from bacon) on medium heat until tender. Chop all veggies while onions cook. Add garlic when onions are close to being done and brown (1 – 2 minutes). Add the rest of the veggies w/ salt and pepper on them. Toss in pan. Add chicken broth with parsley , basi,l and bacon, and bring to hard boil. Turn down heat to small rumbling boil, cover and let cook 1 – 1 ½ hours. Take off heat when veggies are all tender. Add spices, salt and pepper, garlic if more needed. Stir in cheese and let melt. Serve and enjoy.
