Saturday, October 24, 2009
Easy Cheese Soup
If you're a parent, you more than likely run ito the same problem I do on some weeknights... you either forgot to defrost what you had planned to make, or you just have so much going on that you never even thought about what to make for dinner. That's where this soup comes in. I almost always have all of the ingredients on hand, none of the ingredients require long defrost times or cooking times and because you can prepare several of the ingredients at once, this comes together fairly quickly (around 30 minutes total). Of course there are other advantages to this as well, like it makes a good amount of soup (no cooking the next night!) and it's very kid friendly, even with the veggies... let's face it... there's very little you can't get kids to eat if there's enough cheese involved :) So, in the spirit of supporting busy, absent-minded parents of picky kids everywhere... I give you my Easy Cheese Soup.
10-12 slices bacon
4-5 medium potatoes, peeled and diced
14 oz bag frozen broccoli
1 Tbs canola oil
1 small onion, chopped
16 oz block of velveeta
2-2 1/2 cups low sodium chicken broth
10 oz can creamed corn
pepper to taste
Preheat oven to 400ºF.
Line a cookie sheet with foil and place a cooling rack on it. Lay the bacon slices on the cooling rack and bake for 15-20 minutes until the bacon reaches the desired doneness.* When bacon is done, chop. (you can also take the easy way out and use the pre-cooked bacon)
Cook cubed potatoes in boiling, salted water until tender.
Prepare broccoli according to package directions. (note: these 3 steps can be done simultaneously).
When the potatoes are done, drain into a collander and rinse the pan lightly to remove any starch stuck to the pan. Return the pan to the burner over medium heat. Add canola oil and onions and saute until onions are tender and transluscent.
Cut the Velveeta into chunks and add to the pan with the onions. Add just enough chicken broth to aid in the melting (about a cup), stir occasionally. When Velveeta is melted, add the creamed corn, chopped bacon, potatoes and broccoli and another 1 to 1 1/2 cups of broth to get the soup to the consistnecy you like. Heat through and serve.
*This is a great way to make large amounts of bacon with very little effort or mess. For thick sliced bacon, add another 5-10 minutes.