Instructions
HOW TO MAKE BROCCOLI, BACON & CHEESE SOUP, IF YOU LIKED IT SAY HELLO
- 5 cups broccoli florets
- 5 slices of bacon
- 1 medium onion chopped
- 1 shallot chopped
- 2 1/2 cups – 3 1/2 c shredded cheese I use a Mexican blend
- 2 cups whole milk
- 1 cup half and half
- 3 tbsp flour
- 2 tbsp butter
- 14 oz low sodium chicken broth
- salt and pepper to taste
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To start, slice some bacon into small pieces.
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Saute the bacon in a large, deep skillet until nicely browned. Remove with a slotted spoon. Reserve 2 Tbls of bacon drippings and remove the rest.
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Dice up the onion and shallot. I ended up with about 1 cup total.
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Add the butter to the bacon drippings and let it melt. Add in the onion and shallot.
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Cook for several minutes until translucent.
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Add the flour and combine well. Let this cook for a minute or two to cook out the raw flour taste.
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Add in the chopped broccoli and remaining ingredients except for the cheese.
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Let the soup come to a simmer and then cover with a lid.
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The soup needs to simmer for about 25-30 minutes – just until the broccoli is nice and tender.
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Go ahead and turn the heat off. Now comes some more delicious flavor – the CHEESE! Depending on how ooey-gooey you like your soup to be you can add in more. I’d suggest starting with 2 cups and then adding in 1/2 cup increments till you reach your desired cheesiness. Mix the cheese in until it’s melted into the soup.
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If you like your soup chunky, you’re done! If you like a more creamy, consistent texture, use an immersion blender of a blender to get your desired consistency. I used my blender and did it in two batches.
Ingredients
- 5 cups broccoli florets
- 5 slices of bacon
- 1 medium onion chopped
- 1 shallot chopped
- 2 1/2 cups - 3 1/2 c shredded cheese I use a Mexican blend
- 2 cups whole milk
- 1 cup half and half
- 3 tbsp flour
- 2 tbsp butter
- 14 oz low sodium chicken broth
- salt and pepper to taste
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