Directions
- 1Peel the potatoes.
- 2Cut the peeled potatoes into cubes.
- 3Place the cut potatoes in a bowl of water to prevent them from browning.
- 4Peel three cloves of garlic.
- 5Mince the garlic.
- 6Dice one onion.
- 7Chop the broccoli.
- 8Grate the mild cheddar and smoked gouda cheese.
- 9Cook the bacon in a pot until rendered and crispy, then remove the bacon bits and set aside.
- 10Add 3 tablespoons of butter to the pot with the bacon fat.
- 11Add half of your seasoning into the melted butter.
- 12Add the minced onions and garlic to the pot and sauté until translucent.
- 13Add the chopped broccoli to the pot.
- 14Add 2 more tablespoons of butter to the pot and stir.
- 15Add 5 tablespoons of flour to the pot and immediately stir to prevent burning.
- 16Pour in 3 cups of chicken stock, stirring to break up any flour chunks.
- 17Add 2 cups of milk and 1 cup of heavy cream to the pot.
- 18Add the cubed potatoes to the pot.
- 19Add the remaining seasoning to the soup.
- 20Bring the soup to a boil, then reduce heat and cook until potatoes are fork-tender.
- 21Once potatoes are fork-tender, mash them in the pot until chunky, not smooth.
- 22Add another half a cup of chicken stock if the soup is too thick.
- 23Stir in the cooked bacon bits.
- 24Stir in the grated cheese until melted.
- 25Serve the soup in a bowl and top with grated cheese, bacon bits, a dollop of sour cream, and fresh chives.
Ingredients
- 8 Golden potatoes
- 3 cloves Garlic
- 1 Onion
- 1 Broccoli
- Mild cheddar cheese
- Smoked gouda cheese
- Bacon
- 5 tablespoons Butter
- Seasoning
- 5 tablespoons All-purpose flour
- 3.5 cups Chicken stock
- 2 cups Milk
- 1 cup Heavy cream
- Sour cream
- Chives
Equipment
Cutting boardKnifePotato peelerLarge bowlGraterPotWooden spoonPotato masher
Tips
- Add half of your seasoning into the butter for more flavor.
- Immediately stir in flour after adding it to prevent burning.
- Mash potatoes to a chunky consistency, not smooth.
- Adjust chicken stock amount to desired soup thickness.
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