Directions
- 1Peel the potatoes.
- 2Cut the potatoes into cubes.
- 3Place the cut potatoes in a bowl of water to prevent browning.
- 4Peel the garlic cloves.
- 5Mince the garlic.
- 6Dice the onion.
- 7Chop the broccoli.
- 8Grate the mild cheddar and smoked gouda cheeses.
- 9Cook the bacon in a pot until crispy.
- 10Remove the bacon and add 3 tablespoons of butter to the pot.
- 11Add half of the seasoning to the melted butter.
- 12Add the onions, garlic, and broccoli to the pot.
- 13Add 2 more tablespoons of butter to the pot.
- 14Once onions are translucent, add 5 tablespoons of flour and stir immediately.
- 15Pour in 3 cups of chicken stock.
- 16Mix well to remove any flour lumps.
- 17Add 2 cups of milk and 1 cup of heavy cream.
- 18Add the potatoes to the pot.
- 19Add the remaining seasoning.
- 20Bring to a boil, then cook until potatoes are fork-tender (about 20 minutes).
- 21Mash the potatoes in the soup, leaving some chunks.
- 22Add half a cup more of chicken stock to thin the soup.
- 23Stir in the bacon bits and grated cheese.
- 24Serve the soup in a bowl.
- 25Top with grated cheese, bacon bits, sour cream, and chives.
Ingredients
- 8 golden potatoes
- 3 garlic cloves
- 1 onion
- broccoli
- mild cheddar cheese
- smoked gouda cheese
- bacon
- 5 tablespoons butter
- seasoning
- 5 tablespoons flour
- 3.5 cups chicken stock
- 2 cups milk
- 1 cup heavy cream
- sour cream
- chives
Equipment
bowlchopping boardknifepeelergraterpotwooden spoonmashersoup ladleserving bowl
Tips
- Add half of the seasoning to the butter for more flavor.
- Immediately stir the flour after adding it to prevent burning.
- Keep some potatoes chunky if you prefer a less smooth soup.
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