Rocky Mountain Potatoes
A hearty and colorful potato stew with turkey bacon, fresh vegetables, and a creamy broth, perfect for comforting family dinners or casual gatherings.
Ingredients
Instructions
- In a heavy pot over medium heat, brown the turkey bacon or bacon.
- Pour off excess fat, if any.
- Add the white and light green parts of the green onions to the pot (reserve 1/2 cup dark green tops).
- Cook and stir for 1 minute.
- Add the diced potatoes, sliced carrots, red bell pepper, sliced zucchini, and whole kernel corn to the pot.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until the vegetables are tender, about 15 minutes.
- In a small bowl, mix the cornstarch with the low-fat milk until smooth.
- Stir the milk mixture into the soup and cook until slightly thickened.
- Season with salt and pepper to taste.
- Add the reserved dark green onion tops before serving.
Tips & Substitutions
For a smokier flavor, consider using smoked turkey bacon. If you're looking for a vegetarian option, substitute the bacon with a diced smoked tofu or omit it entirely. You can also switch up the vegetables based on what's in season or what you have on hand. Adding a tablespoon of Dijon mustard can enhance the flavor profile.
Serving Suggestions
This hearty soup pairs beautifully with a side of crusty bread or a fresh green salad for a complete meal. Consider serving it alongside a light Chicken Vegetable Bake for a satisfying weeknight dinner. Garnish with additional chopped green onions for a pop of color and freshness before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of chicken broth or milk to maintain the desired consistency. Avoid reheating in the microwave if possible, as it can alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Rocky Mountain Potatoes contains roughly 434 calories, with 9g protein, 87g carbohydrates, and 7g fat. It is an excellent source of vitamin C (94% of the Daily Value), vitamin A (78% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 740mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be used as a substitute for regular potatoes in this recipe. They will add a hint of sweetness and a vibrant color to the dish. Just be aware that sweet potatoes may cook faster, so adjust the simmering time accordingly.
What can I use if I don’t have cornstarch?
If you don't have cornstarch, you can use all-purpose flour as a thickening agent. Mix it with the milk in the same way, using about 3 tablespoons of flour instead. Just be sure to cook it a little longer to remove the raw flour taste and achieve the desired thickness.
Is this recipe suitable for freezing?
Yes, this soup can be frozen for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw overnight in the refrigerator and reheat on the stove, adding a bit of liquid if needed to restore its consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).