Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Chopped potatoes (about 5 to
-6)
4 sl Bacon, cut into pieces
1 lg Onion, chopped
2 1/2 c Water
2 Chicken bouillon cubes
1/2 ts Curry powder
1 1/2 To 2 c frozen broccoli,
-chopped small
1 ds Worcestershire sauce
3/4 c Lowfat or nonfat milk

Salt and pepper to taste

Peel and chop the potatoes and set aside. Saute the onion and bacon
together, then add the potato, water, bouillon cubes, and curry
powder. Bring to a boil, cover, and reduce heat to a slow boil. Cook
for about 15 to 20 minutes, until potatoes are tender and slide off a
fork when tested. Put the soup into a blender and blend until smooth.
Return soup to Dutch oven, mix in milk and Worcestershire sauce and
broccoli. Simmer slowly, stirring occasionally, for about 15 to 20
minutes. Add salt and pepper to taste.

Makes 4 to 6 servings, depending on how hungry you are.

Posted by Alison Meyer. Courtesy of Fred Peters.

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