This is the perfect soup for a cold, snowy evening. Chock full of nourishing, grounding ingredients (and bacon!), this soup might just become a winter staple.
2 cups broccoli florets (I used frozen)
1 large onion, finely chopped
4 cloves garlic, minced
3 large Russet potatoes, peeled and cut into 1” cubes
1 bunch green onions, sliced
½ pound bacon, cut into 1” pieces
3 tablespoons flour
1 8-oz pack Cheddar cheese, shredded
6 cups chicken stock
2 cups whole milk
Sour cream to serve
In a large soup pot, cook the bacon until crisp. Remove with a slotted spoon and set aside. Cook the onion and garlic in the bacon fat until the onions are tender, about 7 minutes. Sprinkle the flour over the onions and garlic. Stir together to make a roux. Cook for 3-4 minutes.
Add the potatoes to the pot and cover with the stock. Cover and simmer until potatoes are very tender. Remove from heat. Puree the soup, leaving some chunks of potato.
Return the soup to the stove. Add the broccoli and cook until tender (or heated through, if using frozen broccoli).
Lower the heat and add the milk. Add the cheese and stir to melt. Return the bacon to the soup and add the green onions.
Serve the soup with dollops of sour cream, plus extra bacon and green onions for garnish if desired.
You can also replace the green onions with crispy fried onions. That's also delicious.