Another cold day calls for more soup. Bacon Broccoli Cheddar this time. I had some cream, broccoli and carrots that I needed to use up, so it was perfect. I made some homemade Garlic Bread to go with it.
¼ Cup Bacon Grease
1 small Onion; chopped
½ cup Celery; chopped
3 cloves Garlic; minced
2 Tablespoons Flour
1 cup Carrot; peeled and chopped
1 cup Red Potato; cubed
3 cups Broccoli Florets
4 cups Chicken Broth
½ teaspoon Garlic Powder
½ teaspoon Smoked Paprika
¼ teaspoon Thyme
Salt and Pepper to taste
½ cup Bacon; cooked & chopped
2 cups Cheddar Cheese
1 cup Heavy Cream
- Bring a medium pot with 1” water and a steamer basket to a boil. Steam the carrots, broccoli and potatoes until tender; about 10 minutes.
- Meanwhile, add the bacon grease to a dutch oven over medium heat. Once the grease has melted, sauté the onions and celery until tender. Add the garlic and continue to cook until fragrant; about 2 minutes.
- Sprinkle in the flour and stir until the vegetables are coated and golden brown. Whisk in the broth and then add the bacon and steamed vegetables. Stir in the seasonings and bring the a boil. Reduce heat to low and cover, simmering for 15 minutes.
- Stir in the cream and add the cheese in ½ cup increments, stirring continually until melted before adding more. Taste and season accordingly.
- Enjoy!
Ash's In The Kitchen 