BCB Soup {Broccoli, Cheddar, Bacon}

Sometimes, I want a a broccoli soup that is a little less kapow broccoli flavor than my usual version. This is my solution for those times and although it isn’t the healthiest of soups, it sure is delicious.

Broccoli, Cheddar and Bacon Soup



  • 3 russet potatoes
  • 8 ounces of brocolli
  • 3 slices bacon
  • 2 cloves garlic
  • water
  • 1 cup milk {I use whole}
  • 3/4 c – 1 c mild cheddar cheese, grated
  • 2 shallots or a half of a small onion
  • 2 tablespoons flour
  • salt
  • pepper

The How To

  1. Place bacon in a skillet and cook over medium heat until bacon is browned and cooked through.
  2. While the bacon is cooking, rinse and scrub potatoes. I leave the skins on for extra nutrients, but peel if you must. Roughly chop and throw in a soup pan with water to cover and a dash of salt. Bring to a boil over medium high heat and simmer for 15 minutes or until potatoes are tender when pierced with a fork.
  3. When potatoes are cooked, add broccoli to pot and cover. It will cook in just a few minutes and turn bright green when finished cooking.
  4. When bacon is finished cooking, remove from pan, chop and set aside. Put shallots in bacon grease and cook until translucent. Add garlic.
  5. Continue cooking until garlic is browned, reduce heat and sprinkle flour over shallot mixture and cook for a few minutes until flour is cooked through.
  6. Start adding some of the potato broccoli water to the flour mixture, about a half cup at a time. The mixture will make a paste and then thin out to a liquid.
  7. Reduce heat and whisk in the milk.
  8. Carefully pour the milk-shallot mixture in to the potato-broccoli mixture.
  9. Add the chopped bacon, leaving aside a few pieces for garnish if desired.
  10. If using an immersion blender, lower heat and puree mixture in the pot and then slowly puree in the cheese.
  11. If using a food processor or blender, remove pan from heat and puree in batches. Return to pot and whisk in the cheese a small handful at a time, waiting until each handful is melted before adding more.
  12. Taste and add more salt if needed and a smidge of black pepper (or a ton if black pepper makes you happy).
  13. Simmer a few more minutes and serve and enjoy. Garnish with bacon if desired.
Serves 4



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6 Responses to “BCB Soup {Broccoli, Cheddar, Bacon}”

  1. Suzanne says:

    Your food photos are getting REALLY good!


    Audrey Reply:

    I agree, that photo needs to be in a cook book. Or of my counter with that soup destined for mah belly. :D


  2. Amanda says:

    Oh yum! I have all the ingredients in the house too.


  3. This sounds freakin’ delicious, and that photo makes me want to lick the computer screen.


  4. Johnna says:

    That’s a GREAT photo and I must try the soup! Yum!


  5. Sarah says:

    This looks delicious. Next time I purchase broccoli, this is happening!


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