Serve with Toasted Sliced Baguette — Crunchy Romaine Salad.
- Portion size 4 servings
Ingredients
Method
In saucepan, cook bacon over medium heat for about 5 minutes or until crisp. Drain fat from pan. Add onions and garlic; cook, stirring occasionally, for 5 minutes or until softened.
Meanwhile, peel and cube potatoes. Add to pan along with half of the chicken stock; bring to boil. Reduce heat to medium-low; cover and simmer for 10 minutes or until potatoes are tender. Using potato masher or hand blender, mash several times to break up about half of the potatoes.
Add remaining stock, corn and broccoli; simmer for about 6 minutes or until broccoli is tender. Reduce heat to low. Stir in milk, salt and pepper; heat through but do not boil. Sprinkle each serving with cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 1367 mg
- Protein 16 g
- Calories 294.0
- Total fat 8 g
- Cholesterol 18 mg
- Saturated fat 4 g
- Total carbohydrate 43 g
%RDI
- Iron 11.0
- Folate 36.0
- Calcium 20.0
- Vitamin A 9.0
- Vitamin C 50.0
