Broccoli soup with cheddar potato skins

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Broccoli Soup With Cheddar Potato Skins of Kelly Barton - Recipefy

4 med russet potatoes
4 slices thick bacon, chopped
1 onion, chopped
cooking spray
salt and pepper
6 cups chicken broth
6 cups broccoli florets chopped
2 to 4 tablespoons half and half cream
1 1/4 cups shredded cheddar cheese

1. 1. Preheat oven to 450. Pierce potatoes all over with a fork and microwave until cooked through, 8 to 10 mins. Cook the bacon in a large pot over med heat, stirring, about 8 mins. Remove bacon to paper towel-lined plate. Add the onion to the pot and cook until softened, 5 mins.

2. 2. Meanwhile, coat a baking sheet with cooking spray. Quarter the potatoes lengthwise and scoop out most of the flesh; set aside. Arrange the potatoes skin side up on the baking sheet; coat with cooking spray. Bake until golden, 15 mins.

3. 3. Meanwhile, add the potato flesh, 6 cups chicken broth, 1 tsp salt and a few grinds of pepper to the pot with the onion and stir to combine. Bring to a boil. Add the broccoli and reduce heat to maintain a simmer; cook until the broccoli is tender, about 8 mins. Puree in a blender and return to pot and stir in the half and half; season with salt and pepper.

4. 4. Remove the potato skins from the oven; flip and top with the cheese. Continue baking until bubbling and golden. Top each serving of soup with the bacon and serve with the potato skins. Yummy!!

main courses August 03, 2016 16:01

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Kelly Barton
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62 years old
Vancouver, BC, Canada