I made this dish for a party, and people couldn’t stop talking about it.
This creamy and comforting soup is a perfect way to warm up on a chilly day. The combination of broccoli and potatoes creates a hearty and flavorful base, while the heavy cream and cheddar cheese add a touch of richness. The crispy bacon topping adds a delightful crunch and smoky flavor.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Broccoli florets | 4 cups |
| Potatoes, peeled and diced | 4 medium |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Chicken or vegetable broth | 4 cups |
| Milk | 2 cups |
| Heavy cream | 1 cup |
| Shredded cheddar cheese | 1 cup |
| Bacon, cooked and crumbled | 4 slices |
| Salt and pepper | To taste |
| Butter | 2 tablespoons |
Instructions:
- Melt the butter in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add the broccoli florets and continue to cook until tender, about 5 minutes.
- Use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender in batches and blend.
- Return the blended soup to the pot and stir in the milk, heavy cream, and shredded cheddar cheese. Cook over low heat until cheese is melted and soup is heated through, about 5 minutes.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and top with crumbled bacon. Serve hot.
