Loaded Broccoli Cheese & Potato Soup with Bacon

Serves 10 in about 35 minutes. The stove brings carrots and milk together.

Ingredients

• 4 tbsp butter
• ½ medium onion, chopped small
• 2 carrots diced
• 1 ½ celery ribs, diced
• ¼ cup flour
• 4 cups chicken broth, low sodium
• 1 ½ lbs gold or white potatoes, diced
• 1 lb frozen broccoli florettes
• 1 ¼ tsp kosher salt
• ½ tsp black pepper
• 2 cups milk
• 7 slices cooked bacon, divided, chopped
• 4 cups sharp cheddar cheese, divided, grated

Method

1. Warm the pan and melt butter in a large pot 5 to 7 quart size).
2. Tip in Onion, carrots, celery and sauté until softened.
3. Scatter the flour over the vegetable mixture and increase heat a little, stirring until a paste forms.
4. Gradually whisk in the broth, making sure no lumps have formed.
5. Stir in the potatoes and cook for about 10 minutes, until they just start to soften.
6. Tip in the broccoli, salt, & pepper. Mix and let cook another 5 minutes, while stirring now and then.
7. Tip in the milk, and let heat through.
8. If you like a chunky soup, at this point you can just stir in the bacon and cheese and serve.
9. Lift out 4 cups of the soup to a bowl and keep it nearby. Use an immersion blender to puree the soup in the pot. Then add back the 4 cups you took out.
10. Mix in the bacon and cheese and let cheese melt.
11. If you like a creamier consistency, Use an immersion blender to puree the soup right in the pot (If you opt to use a blender or food processor, please be extremely careful and follow manufacturers guidelines for pureeing hot foods).
12. Mix in the bacon and cheese and let cheese melt.
13. Plate immediately.
14. Reserve 1/2 cup of the cheese, and 1 slice of the chopped bacon for garnish. You could also top with some sour cream.

More soups and stews ideas are in the soups and stews collection.