Broccoli, Bacon & Potato Soup

One of the best things about soups is how forgiving they are.  You can really vary the amounts according to your taste and what you have on hand. 

This particular concoction has become popular in my kitchen in recent months, thanks mainly to Andrew who made the first version which was simply delicious!   When he said "broccoli soup" I must admit I shivered just a little as broccoli is not one of my favourite vegetables although I do eat it.  This soup is a really good way to eat it and enjoy it at the same time though!

Ingredients:
2 tbsps of butter
4 onions - chopped
6 cloves of garlic - peeled, crushed and finely diced
8 rashers of bacon - chopped
4 heads of broccoli - washed and roughly chopped
4 large kumara (sweet potato) or potatoes - washed and sliced
Mushrooms or 2 cans of concentrated mushroom soup
2 - 3 litres of good chicken stock
2 cups of grated cheese
fresh cream (optional)
sour cream (optional)
Salt and pepper to your preferences

Method:
In a large pot stir fry the onions, garlic and bacon in the butter until they begin to nicely caramelize.

Add the chicken stock, broccoli, kumara or potatoes and bring to the boil.  Simmer for 45 minutes, turn off and let cool slightly, then use a stick mixer or blender to cream and smooth the soup. 

Add the mushroom soup concentrate or fresh mushrooms, bring back to the boil and simmer for another 15 minutes. 

Turn down to a low heat and add the 2 cups of melted cheese. Stir.  At this stage you can also add some fresh cream or sour cream if you wish, stir through and then turn off the heat. Add salt and pepper to taste.

Optional: add 1 - 2 tsps of curry powder when you add the stock.

Serve with fresh bread rolls or toast.