Cheddar, Potato, Broccoli Soup finished with Bacon, Scallions and More Shredded Cheddar

Cheddar/Potato/Broccoli soup

3/4 C diced onion

3/4 C chopped broccoli

1/2 C diced/sliced or shoestring carrots

1/2 C chopped celery (some leaves also)

2 C diced potatoes

2 C chicken broth (beef or veg. ok also)

1 C fresh scallions

4 slices of bacon cut up or packaged fresh bacon bits

1 C cheddar cheese

Spices

1 Tsp salt 1/2 tsp garlic powder

1 Tsp pepper 1/2 tsp onion powder

1 Tbsp parsley

Combine following

2 1/2 C milk (warmed)

3 Tbsp flour

3 Tbsp melted butter

2 Tbsp sour cream

Instructions:

Keep your carrots sliced no thicker than 1/4 inch so they cook evenly with rest of veggies. Dice potatoes to no smaller than 1/2” or about size of a die from dice.

Cook potatoes, onions, celery, carrots, broccoli together in broth. 8-10 minutes.

Mix melted butter, flour, sour cream with milk. Pour this into vegetables and broth. Add and stir in your spices now.

Once it comes to temp, add your cheese and stir it in.

Cook for another 5-8 minutes. * you will know when it is ready.

*I used 1/2 cup of half and half in place of some milk and added another cup of broth to extend it. You might want to mix another Tbsp of flour with liquid you pulled out and pour it back in if you add more broth. Some will pull out a cup of veggies and run through food chopper and put back in to help thicken the soup.

Serve with scallions, bacon and more cheese to finish it off. Enjoy….

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this soup vegetarian-friendly?

Yes, you can easily make this soup vegetarian by using vegetable broth instead of chicken or beef broth.

Additionally, you can omit the bacon or use vegetarian bacon alternatives.

How can I adjust the thickness of the soup if it turns out too thin?

If the soup turns out too thin, you can adjust the thickness by mixing another tablespoon of flour with some liquid from the soup, then pouring it back in to help thicken it.

Alternatively, you can use a food chopper to puree some of the cooked vegetables and then add them back into the soup to thicken it.

Can I substitute any of the vegetables in this recipe with others I have on hand?

Yes, you can customize this soup by substituting or adding different vegetables based on your preference or what you have available.

Just ensure that you maintain similar proportions and adjust cooking times accordingly.

Is there a low-fat version of this recipe available?

You can make a lower-fat version of this soup by using low-fat milk, reducing the amount of cheese, and using leaner bacon or bacon alternatives.

Additionally, you can reduce or omit the butter and sour cream.

Can I prepare this soup in advance and reheat it later?

Yes, this soup can be prepared in advance and reheated later.

Store it in an airtight container in the refrigerator for up to 3-4 days.

Reheat it gently on the stovetop or in the microwave until heated through, stirring occasionally.

You may need to add a little extra broth or milk to adjust the consistency if it thickens upon cooling.

Can I make this soup ahead of time and freeze it?

Yes, you can prepare this soup ahead of time and freeze it for later use.

Allow the soup to cool completely before transferring it to airtight containers or freezer bags.

Freeze for up to 3 months.

Thaw in the refrigerator overnight before reheating.

Can I use frozen vegetables instead of fresh ones?

Yes, you can substitute frozen vegetables for fresh ones if you prefer.

Just be sure to adjust the cooking time accordingly and thaw the frozen vegetables before adding them to the soup.

Is there a substitute for bacon in this recipe for vegetarians?

Yes, vegetarians can omit the bacon or use vegetarian bacon alternatives such as tempeh bacon or smoked tofu.

Can I make this soup dairy-free?

Yes, you can make a dairy-free version of this soup by using plant-based milk (such as almond milk or coconut milk) and dairy-free cheese alternatives.

How can I make this soup gluten-free?

To make this soup gluten-free, you can substitute the flour with a gluten-free flour blend or cornstarch.

Ensure that all other ingredients are also gluten-free.

Can I use different types of cheese in this recipe?

Yes, you can experiment with different types of cheese to suit your taste preferences.

Gouda, Swiss, or Monterey Jack cheese would also work well in this soup.

What can I serve as a side dish with this soup?

This soup pairs well with a crusty bread or a simple side salad for a complete meal.

How can I make this soup spicier?

You can add a pinch of red pepper flakes or a dash of hot sauce to the soup to add some heat.

Can I use an immersion blender to blend the soup?

Yes, you can use an immersion blender to blend the soup to your desired consistency if you prefer a smoother texture.

Can I omit the sour cream from the recipe?

Yes, you can omit the sour cream if you prefer or if you’re looking to reduce the fat content of the soup. The soup will still be flavorful without it.