Creamy Potato and Broccoli Soup

creamy potato and broccili soup

This seems like the perfect recipe to share today. Here in Michigan we expected to get hit hard by a winter storm. This soup is hearty and will warm you up no matter what state you live in.
A couple of variations could be: 1. I used a hot pepper cheese, but I think any kind of cheddar or combination of your favorite cheeses would work well.  2. I used a smoked applewood thick cut bacon, but a peppered bacon, or pancetta might be nice. 3. If you have some wonderful chicken stock, that would be perfect. If you are like me than you can use a wonderful product. Better Than Bouillon Chicken Base. I love this stuff!! Also, you could use a vegetable broth. 

For those meat free-ers, just omit that step. Make sure if you don’t have some bacon grease to brown the vegetables, use 2 TBSP. of olive oil.

Stay warm and safe.

Enjoy and Happy cooking,




3 slices Thick Bacon, Cut Into 1/2-inch Pieces

1  whole Medium Onion, Diced

3 whole Carrots, Scrubbed Clean And Diced

3 stalks Celery, Diced

3 whole medium Idaho Potatoes, Peeled And Diced

2 cups of broccoli,  chopped (fresh or frozen)

6 cups  Chicken or Vegetable Broth

3 Tablespoons All-purpose Flour

2 cups Milk

1 cup Heavy Cream

2 cups grated cheese of your choice

1/2 teaspoon Salt, More To Taste (optional)

 Pepper To Taste




Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off all but 2 TBSP. of grease, and do not clean the pot.

Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes and broccoli. Cook for 5 minutes, seasoning with salt and pepper.

Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

Remove  1/2 the soup and blend in a blender,food processor, or large bowl that you can use your immersion blender and blend until completely smooth. (Remember if you are using your blender, DO NOT PUT THE LID ON!! Pour it back into the soup pot and stir to combine. Stir in grated cheese, cream, and bacon. Stir until everything is combined and melted.

Meatless Monday Root Vegetable Stew

This is a hearty Meatless Monday meal that so satisfying.  Pair it with a green salad and some great bread, like Sue’s Oatmeal Bread (shared recipe last week) made in your breadmaker and you have the perfect dinner!

For some of you Meatless Monday is not your forte so just add some cooked spicy sausage, cooked or leftover chicken shredded right before serving.

This stew only gets better as it sits, so don’t make lunch plans for Tuesday!!

PS….Uncle Jim’s Pepper Mustard is a product friends of mine created and produce. Check them out. You will fall in love with wonderful mustard!

Enjoy and Happy Cooking,



1  TBSP.  olive oil

1  cup  chopped onion

3  TBSP.  chopped garlic

1  TBSP.  chopped fresh rosemary, divided

2 1/2  cups diced peeled  potatoes

2 1/4  cups diced peeled rutabaga

2  cups  diced peeled turnip

1 1/4  cups  diced peeled parsnip

1 cup  diced carrots

2  cups  vegetable broth

2  cups  water

1/4 cup  heavy whipping cream

1/2  tsp.  freshly ground black pepper

1/4  tsp.  salt

2-3 TBSP. Uncle Jims Pepper Mustard, Optional…but highly recommended!


1. Heat oil in a large pan over medium heat. Add onion to pan; cook until tender about 3-4 minutes, stirring occasionally. Add garlic and 2 teaspoons rosemary; cook for about 1 minute, stirring occasionally. Stir in potatoes and next 6 ingredients. Bring to a simmer; cook, covered, 20 minutes or until vegetables are tender.

2. Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Blend until smooth. Return to pan. Stir in cream, pepper mustard, pepper, and salt.