Serves 1
Directions
- 1Cook down 1 lb of bacon until crispy, then remove it from the pot.
- 2Add 1/4 cup of onion and 1/4 cup of garlic to the bacon drippings in the pot and let them cook out.
- 3Add 1/2 cup of flour and 3 tablespoons of butter to the pot to build the roux.
- 4Add 1 cup of chicken broth, 1 cup of milk, and a whole quart of heavy cream to the roux.
- 5Toss in about two broccoli florets along with some shredded carrots.
- 6Let the mixture simmer for about 10 minutes to soften the broccoli.
- 7Add seasonings to taste.
- 8Add 2 cups of fresh shredded cheddar cheese (white, sharp, and mild) to the soup and let it incorporate for about another 10 minutes.
- 9Add the cooked bacon back into the soup.
- 10Serve the soup and enjoy.
Ingredients
- 1 lb Bacon
- 2 Broccoli heads
- 8 oz Shredded carrots
- 1 cup Milk
- 1 quart Heavy cream
- 0.5 cup Flour
- 0.25 cup Onion
- 0.25 cup Garlic
- 1 cup Chicken broth
- 3 tbps Butter
- 2 cups Cheddar (white, sharp, and mild)
Equipment
PotWooden spoonServing bowl
Tips
- Use fresh cheddar cheese, specifically white, sharp, and mild for the best result.
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