Ingredients
4 slices bacon, chopped
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
4 large potatoes, peeled and diced
4 cups broccoli florets
4 cups chicken or vegetable broth
2 cups milk
1 cup heavy cream
2 cups shredded cheddar cheese
Salt and pepper to taste
Fresh chives, chopped (for garnish)
Extra shredded cheddar cheese (for garnish)
Instructions
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Leave about 1 tablespoon of bacon fat in the pot.
2. Sauté Onions and Garlic:
Add the olive oil to the pot with the bacon fat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add Potatoes and Broth:
Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, until the potatoes are tender.
4. Add Broccoli:
Stir in the broccoli florets and cook for an additional 10 minutes, until the broccoli is tender.
5. Blend the Soup:
Using an immersion blender, blend the soup until smooth. If you prefer a chunkier texture, you can blend only a portion of the soup or use a potato masher to mash some of the potatoes.
6. Add Milk, Cream, and Cheese:
Stir in the milk and heavy cream, then add the shredded cheddar cheese. Continue to cook over low heat, stirring until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
7. Serve:
Ladle the hot soup into bowls and top with crispy bacon, extra shredded cheddar cheese, and fresh chopped chives. Serve with crusty bread for a complete meal.