Creamy Bacon Broccoli Soup (Print Version)
# Ingredients:
→ Base
01 -
8 slices thick cut bacon
02 -
4 tbsp butter
03 -
1/3 cup all purpose flour
→ Vegetables
04 -
3 cloves garlic, minced
05 -
1/2 yellow onion, chopped
06 -
1 cup matchstick carrots
07 -
1 cup celery, chopped
08 -
3 cups broccoli florets, chopped
→ Liquids and Dairy
09 -
2 cups low fat milk
10 -
1 cup half and half
11 -
3 cups chicken stock
12 -
2 cups mild cheddar cheese, shredded
13 -
1 cup sour cream
→ Seasonings
14 -
1 tsp salt
15 -
1 tsp garlic salt
16 -
1/2 tsp black pepper
# Instructions:
01 -
Cook the bacon in a large dutch oven or pot until crisp, remove to a paper towel lined plate to drain and then chop. Reserve 1 tbsp bacon drippings in the pan and discard the rest.
02 -
To the pan add the butter and let it melt over medium heat. Toss in the garlic, onion, carrots and celery and saute until tender about 3 to 5 minutes.
03 -
Sprinkle in the flour and stir, until the mixture is clumpy (about 1 to 2 minutes).
04 -
Gradually whisk in the milk, half and half and chicken stock, stirring constantly. Add the broccoli, salt, garlic salt and black pepper, then bring mixture to a small boil. Cover and let cook for at least 7 to 8 minutes, or until broccoli is tender.
05 -
Stir in cheese and sour cream and add the chopped bacon back to the pot. Serve warm.
# Notes:
01 -
Store in refrigerator for up to 3-4 days
02 -
Soup will thicken as it cools
03 -
Can be reheated gently on stovetop or in microwave