MMMMM----- Recipe via Meal-Master (tm)
 
      Title: Garvick's Chunky Potato Soup with Broccoli
 Categories: Soups, Healthy, Low-fat
      Yield: 15 servings
 
      2 c  Carrots, cubed (2 Medium)
      2 c  Water
      2 c  Broccoli stems, cubed
           --------------------
     10 c  Water
      8 c  Potatoes, cubed 1/4-1/2quot;
      3 T  Chicken Soup base
      2 ea Bay leaves (small)
      1 T  Parsley (dried)
      1 T  Chives (dried)
    1/4 t  Seasoning Salt
           Salt amp; Pepper
           --------------------
      2 T  Margarine
      1 ea Garlic (1 whole cluster)
      2 c  Mushrooms (sliced thin)
      1 ea Onion (medium)
           --------------------
    1/4 c  Sour Cream
    1/4 c  Bacon Bits (soya)
      2 T  Parmesan Cheese (dried)
 
Add the chopped carrots, broccoli and 2 cups water into a small 3
quart pan. Bring to boil and then simmer.
 
Add 10 cups water and 8 cups diced potatoes, into soup pot. Bring
to boil and then simmer. Add the soup base, parsley, chives, and
seasoning salt to soup pot. Stir to blend and let simmer.
 
Let both pots simmer till potatoes are soft.
 
In a large frying pan melt magarine.  Add onions and mushrooms and
heat at medium heat till onions become lucid.  Add garlic and stir
for a few more minutes.
 
Get the small pot with the broccoli and carrots and pour the
contents into blender. Take about 1/3 of the mixture from the
frying pan and add to the blender. Add the sour cream and then
blend till smooth.
 
Pour the contents of the soup pot into the smaller empty pot.
Remove about two cups of the potatoes with a sifting spoon and
add the dry potatoes into the frying pan.
 
Now empty the contents of the blender into the empty soup pot.
Blend the remaining water and potatoes and pour them into the
soup pot. In the meantime, keep frying the remaining materials
till done and then add to the soup pot.
 
Add the 1/4 cup bacon bits to soup pot. Simmer for another half
hour stirring often. Add salt and pepper to taste. Serve.
 
If you like parmesan, sprinkle on top of soup. If you don't like
broccoli, use 2 cups of potatoes instead.
 
This soup tastes better after it's been re-heated, so try to
package and freeze any leftovers for another day.
 
Note: for a low-fat version of this recipe use vegetable spray
to fry the onions, mushrooms amp; garlic.  Either use low-fat sour
cream or omit it altogether.
 
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