Garden Potato Stew (My Recipe)

I started out one afternoon MANY years ago making a basic potato soup recipe and my husband brought in a basket of fresh vegetables from our neighbor's garden.  So to my base soup, I added a bit of this and that and before I knew what had happened, I had this tasty creation.  My friend owned a rural restaurant and said it is one of the best potato stews she has ever tasted.



Two to three large boxes of chicken broth
8 large potatoes, peeled and cut into cubes
1/2 head cabbage sliced thin
1 large onion, chopped
2 large carrots, cut into coins
2 stalks celery, chopped
1 small head broccoli, chopped
1 small head cauliflower, chopped
1 tablespoon fresh dill or 2 tsp. dill weed
salt and pepper to taste
3 heaping tbsp. granulated chicken bouillion


1 pound bacon, cooked crisp, drained and crumbled
1 cup sour cream
1 quart half n half
instant potato flakes (to thicken)

Bring chicken stock to boil in a very large stock pot, adding all veggies and seasonings. Reduce heat and simmer slowly for approximately 30 minutes, or until all vegetables are very tender.  Add bacon pieces during last 10 minutes of cooking time. (NOTE: add additional chicken stock as needed during cooking process to keep vegetables covered).  When soup is done take off heat and just before serving add dill, sour cream and half n. half.  To thicken soup, add instant potatoe flakes (1/2 cup at a time) until soup is the consistency you like.  Top with scallions, bacon and/or shredded cheddar cheese.  Enjoy with a loaf of crusty bread.