Bacon can be very versatile with meals. Especially those odds and ends pieces that you can find in the bargain store. The secret to making a good bacon base for your soups is to fry your bacon and add your onions and fry them too! Those fatty end pieces work great and cooking them together makes for enhanced flavor.
Potato Broccoli Bacon soup:
1/2 lb. bacon
1 onion (small)
3 medium potatoes
1 small head of broccoli
dash of onion powder
dash of garlic flavor
2 cubes of bouillon (chicken or beef, I like to use one of each)
1/4 cup milk
4-8 oz. cheese grated (can use various types, use your favorite)
1/4 tsp. red pepper (I prefer red pepper vs. black because black sinks to the bottom)
Add all ingredients except milk and cheese. Add water, cook until potatoes and broccoli are done. Turn off the heat and add cheese until melted. Stir constantly as cheese may stick to the bottom of the pot. Add milk. Do not bring to a boil as the milk will curdle.
Bread and butter are great to have with soups. Taste great dipped! Experimenting in the kitchen can be a lot of fun. What’s your favorite cheese to use?