Print
Description
A hearty and creamy soup made with crispy bacon, tender broccoli, and savory cheddar cheese.
Ingredients
- 8 slices bacon, chopped
- 1 medium yellow onion, diced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups chicken or vegetable broth
- 1 pound fresh broccoli, florets chopped small, stems peeled and diced
- 1 cup shredded carrots
- 8 ounces sharp cheddar cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel, leaving about 1 tablespoon of grease in the pot.
- Add the diced onion to the pot and cook until softened, about 5 minutes.
- Add the butter and let it melt.
- Whisk in the flour and cook for one minute, stirring constantly.
- Gradually whisk in the milk and the broth until the mixture is smooth.
- Add the broccoli and shredded carrots to the pot.
- Bring the soup to a simmer and cook for 15-20 minutes, or until the broccoli is tender.
- Reduce the heat to low. If you prefer a smoother soup, use an immersion blender to partially blend it.
- Gradually stir in the shredded cheddar cheese until it has completely melted. Do not let the soup boil after adding cheese.
- Stir in the salt, pepper, nutmeg, and most of the cooked bacon, reserving some for garnish.
- Serve hot, topped with the remaining crispy bacon and extra cheddar if desired.
Notes
- For a creamier texture, you can use half-and-half instead of milk.
- Adjust the amount of cheese to your preference.
- If you don’t have an immersion blender, you can carefully transfer about half of the soup to a regular blender and blend until smooth, then return it to the pot.