Broccoli Bacon Potato Soup

Come September Mother Nature and I go to battle with each other.  While I'm demanding cooler weather and fall colors, the sun continues to beat its hot rays down on my patch of earth while the AC clicks on once more.

Growing up on the northern coast of California, extreme temperatures in the 100's were not part of my awareness in September.  Instead my memories of September include apples, blazing oranges and reds, falling leaves, pumpkins, crisp morning air, sweaters, back-to-school, new clothes and pencil boxes.  Now living in the foothills of California several hours away from the ocean, summer insists on having its way during my favorite time of year, hence the battle.

I actually begin the fight by decorating my home with all my autumn decor on September 1 begging the summer heat to go away!  Apples, pomegranates, and figs begin to find their way into the fruit bowl as the summer peaches dwindle away.  I'm ready for fall!  I'm ready for the magickal stirrings of the land as the dry heat releases its grip and makes way for cool breezes and perhaps if luck will have it, some rain.

Even in the heat of the day, I find myself craving fall foods, especially soup!  So my Sunday in the kitchen consisted of making a broccoli potato bacon soup while cursing at the air conditioner.


Broccoli Bacon Potato Soup

• 4 slices bacon, cut into small pieces
• 1 large head of broccoli, chopped into small pieces
• 1 medium yellow onion, chopped
• 3 cloves garlic, chopped
• 3 medium or 4 small yellow potatoes, cut into small pieces
• 1 tbsp olive oil
• 2 cups chicken broth
• 1 cup milk (or non-dairy milk)
• 1 tbsp dried thyme herb
• 1 tsp each garlic powder, onion powder, cayenne pepper, coriander powder and nutmeg
• 1 bay leaf
• Salt and pepper to taste

1. In a pot cook bacon until crispy, remove bacon from pan and place on paper towel leaving bacon drippings in the pan.
2. Add to pot broccoli, onion, garlic and potatoes along with the olive oil.  Add the thyme herb and cook about 10 minutes until onion is translucent.
3. Add chicken broth, the spices and the bay leaf.  Bring to a boil, turn down heat and simmer until potatoes are cooked through.
4. Remove bay leaf and using a potato masher, mash the soup until smooth or leave a little chunky if you like.  (or place soup in a food processor to blend if you really like velvety smooth soup)
5. Add milk, salt and pepper.  Taste and add more spices until desired taste is achieved.
6. Spoon into bowls and sprinkle with bacon.



A bowl of fall yumminess!!


So the battle will continue and more soups will be made.  This morning I even placed pumpkins from the garden on the porch, and for dinner I'll be roasting acorn squash.  Perhaps Mother Nature will finally get my very big hint and stop this 100 degree weather non-sense.

How is fall coming along in your neck of the woods?