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| Servings |
Ingredients
- 6-8 pieces bacon
- 1 large yellow onion, diced fine
- 2 large carrots, diced fine
- 2 large celery stalks, diced fine
- 3 large Russett potatoes, peeled and diced
- 2 cans (14.5 ounce each) chicken broth
- 2 cups broccoli, cut in small 1-inch flowerets
- 1 large, fresh Anaheim chile, diced fine or 1 small can (4 ounces) green chiles (optional)
- 3 tablespoons flour
- 1 cup milk, plus more to thin out if desired
- 2 cups shredded cheddar cheese, plus more for garnish (about 8 ounces)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 green onion sliced thin (for garnish)
Ingredients
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Instructions
- Slice entire slab of bacon in half. Refrigerate one half for later use. Cut remaining half of slab of bacon into one inch slices. Do not separate bacon before cutting (It's easier to cut and to pull apart when using this method. Alternately, you can cook 6-8 full pieces of bacon and cut into smaller pieces when cooked) In a Dutch oven or large pot, cook bacon until crisp. Remove bacon to drain on paper towels. Remove all but 2 tablespoons of bacon grease. (if desired, remove all bacon grease and add two tablespoons of butter or olive oil.) Add onion, carrots and celery and cook over medium high heat for about 5 minutes, or until softened, stirring often. Add potatoes and cook for another 5 minutes, stirring often. Add broccoli and optional diced chile. Add chicken broth and cook for 5 minutes. Meanwhile, in a bowl, whisk together flour and milk, making a slurry. Pour into soup, stirring to combine, and bring to boil. When potatoes are soft and soup has thickened, add cheese, stirring to combine. Add salt and pepper to taste. If soup becomes too thick, thin it out with more milk. Serve in a bowl with sprinkled cheese, crisp pieces of bacon and green onion for garnish. (You can also serve soup in scooped out baked potato skin!)
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