Potato Bacon Broccoli Cheddar Soup

I used a Hamilton Beach blender to blend a quart of my soup before adding in my white sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large pot, bring water to a boil (add some salt) and cook the potatoes until they are almost soft (easy to stab with a fork), then drain. • I also like to go ahead and start frying up my bacon so it can cool and I can start crumbling it up.

Step 2

In a sauce pan on medium-high heat 2 tbsp of butter and saute the onions, carrots and celery (if using) until softened. Pour into the pot with the done potatoes.

Step 3

Once you have the potatoes and the carrots in a pot add 3 cups of chicken broth, salt pepper, about 1 tbsp of garlic powder, 2 tsp Thyme and bring to a low boil (medium-high) add your broccoli and cook for about 5-10 mins or until your broccoli is softened. Once it's done, I like to use my blender, or you could use a hand mixer and puree up a quarter of the soup to thicken the soup and give more taste profile.

Step 4

While that's cooking in a medium sauce pan on medium melt the rest of your butter (4 Tbsp) add your flour and slowly start pouring in your milk, making sure you get all the clumps out. Once it starts getting thick add in the heavy cream.

Step 5

Once your sauce is made, pour it all into the large pot and add all the cheese and bacon stiring until its well mixed and melted. Top with additional salt and pepper if needed. Enjoy!