Its a satisfying bowl of goodness, perfect for cold days or when you crave something comforting.
This hearty soup blends tender broccoli stems and florets in a creamy, flavorful base, thickened with potato.
To make it vegetarian, skip the bacon and use vegetable broth in place of the chicken broth.
Photo:Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Use a slotted spoon to transfer the bacon to a paper-towel-lined plate.
Reserve the bacon drippings in the pot.
Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Add broccoli stems and florets, potatoes and 4 cups broth; bring to a boil over medium-high heat.
Remove from heat; stir in 14 teaspoon salt.
Transfer 312 cups of the soup to a blender.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
Secure the lid on the blender and remove the center piece to allow steam to escape.
Place a clean towel over the opening.
Process until smooth, about 2 minutes.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
(Use caution when blending hot liquids.)
Return the blended mixture to the saucepan.
Stir in 34 cup Cheddar, 14 cup at a time, until melted and smooth.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless
When youre ready to reheat the soup, dont microwave it.
Instead, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated.
This method will help preserve the soups thick and creamy texture and help prevent the ingredients from separating.
Otherwise, the cheese will curdle, which will yield an unappealing texture.
You cant go wrong with a classic soup-and-sandwich pairing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
