Broccoli and Cheddar Soup
Serves 1
Directions
- 1Place a stick of butter in a large pot and melt it over medium heat.
- 2Place a stick of butter in a large pot and melt it over medium heat.
- 3Place a stick of butter in a large pot and melt it over medium heat.
- 4Add chopped bacon to the melted butter and cook until crispy.
- 5Add chopped bacon to the melted butter and cook until crispy.
- 6Add chopped bacon to the melted butter and cook until crispy.
- 7While the bacon cooks, prepare the broccoli by chopping it into smaller florets and placing them into a bowl.
- 8While the bacon cooks, prepare the broccoli by chopping it into smaller florets and placing them into a bowl.
- 9While the bacon cooks, prepare the broccoli by chopping it into smaller florets and placing them into a bowl.
- 10Remove the crispy bacon from the pot using a slotted spoon, and place it on paper towels to drain excess grease.
- 11Remove the crispy bacon from the pot using a slotted spoon, and place it on paper towels to drain excess grease.
- 12Remove the crispy bacon from the pot using a slotted spoon, and place it on paper towels to drain excess grease.
- 13Add diced onions, celery, and garlic to the bacon grease in the pot and sauté until softened.
- 14Add diced onions, celery, and garlic to the bacon grease in the pot and sauté until softened.
- 15Add diced onions, celery, and garlic to the bacon grease in the pot and sauté until softened.
- 16Season the vegetables with Cajun seasoning, salt, garlic powder, and onion powder.
- 17Season the vegetables with Cajun seasoning, salt, garlic powder, and onion powder.
- 18Season the vegetables with Cajun seasoning, salt, garlic powder, and onion powder.
- 19Add flour to the pot and stir to create a roux.
- 20Add flour to the pot and stir to create a roux.
- 21Add flour to the pot and stir to create a roux.
- 22Pour in chicken stock and milk, stirring continuously until the mixture thickens.
- 23Pour in chicken stock and milk, stirring continuously until the mixture thickens.
- 24Pour in chicken stock and milk, stirring continuously until the mixture thickens.
- 25Add shredded cheddar cheese, shredded carrots, and broccoli florets to the soup.
- 26Add shredded cheddar cheese, shredded carrots, and broccoli florets to the soup.
- 27Add shredded cheddar cheese, shredded carrots, and broccoli florets to the soup.
- 28Stir in the reserved crispy bacon.
- 29Stir in the reserved crispy bacon.
- 30Stir in the reserved crispy bacon.
- 31Cover the pot with a lid and simmer until the broccoli is tender.
- 32Cover the pot with a lid and simmer until the broccoli is tender.
- 33Cover the pot with a lid and simmer until the broccoli is tender.
- 34Serve the soup hot, garnished with extra cheese and bacon bits.
- 35Serve the soup hot, garnished with extra cheese and bacon bits.
- 36Serve the soup hot, garnished with extra cheese and bacon bits.
Ingredients
- Butter
- Butter
- Butter
- Bacon
- Bacon
- Bacon
- Broccoli florets
- Broccoli florets
- Broccoli florets
- Diced onions and celery
- Diced onions and celery
- Diced onions and celery
- Diced garlic
- Diced garlic
- Diced garlic
- Cajun seasoning
- Cajun seasoning
- Cajun seasoning
- Salt
- Salt
- Salt
- Garlic powder
- Garlic powder
- Garlic powder
- Onion powder
- Onion powder
- Onion powder
- Flour
- Flour
- Flour
- Chicken stock
- Chicken stock
- Chicken stock
- Milk
- Milk
- Milk
- Shredded cheddar cheese
- Shredded cheddar cheese
- Shredded cheddar cheese
- Shredded carrots
- Shredded carrots
- Shredded carrots
Equipment
Dutch ovenStoveWooden spoonSpatulaBaking sheetFoilOvenSlotted spoonPaper towelsBowlsLadle