CREAMY POTATO BROCCOLI CHEDDAR SOUP
Ingredients:
6 slices of bacon, chopped
1/3 cup carrots, thinly sliced
1/3 cup celery, thinly sliced
1/4 cup onion, diced
3 cloves garlic, minced
2 medium potatoes (about 2 cups) peeled and sliced
2 cups broccoli florets, chopped into small pieces
4 cups chicken or vegetable broth
1 cup heavy cream
1 cup shredded cheddar cheese
3 tablespoons butter
Salt and pepper, to taste
1/2 tsp dried parsley
1/2 tsp dried thyme
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Instructions:
1. Cook the Bacon
Heat a large pot over medium heat and cook the chopped bacon until crispy.
Remove the bacon with a slotted spoon and set aside. Reserve 2 tablespoons of bacon grease.
2. Sauté Aromatics
In a large pot, add the bacon grease and butter. Add diced onion, celery and carrots and cook for 3–4 minutes until softened.
Add the minced garlic and cook for an additional minute. Stir in the flour and cook for 2 minutes.
3. Cook the Potatoes
Add the diced potatoes, dried thyme, parsley, to the pot. Stir to coat them in the vegetable mixture.
Pour in the chicken broth . Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 5 minutes or until the potatoes half cook. Add in the broccoli and cook for another 5-7 minutes until tender.
4. Stir in heavy cream, cheese, and bacon. Season with salt and pepper and cook until everything is heated through.
6. Serve with Toppings
Ladle the soup into bowls. Top with crispy bacon, shredded cheddar cheese, and chopped chopped onions if desired.
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Enjoy your hearty and creamy soup!
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