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