Broccoli Cheddar Soup

INGREDIENTS

• 3 tbsp butter

• 1 medium yellow onion, diced

• 1 tbsp garlic, minced

• 6 cups chicken broth

• 4 cups broccoli, chopped into bite size pieces

• 4 tbsp cream cheese, softened

• ¾ cups heavy whipping cream

• 4 cups cheddar cheese

• 8 slices bacon, cooked and chopped into bite size pieces

• Salt, pepper, garlic seasoning to taste

• Corn starch

INSTRUCTIONS

I am an absolute sucker for broccoli cheddar soup. There is something about curling up on a rainy day to enjoy a bowl of this that makes my heart oh so happy. With the creaminess of the freshly grated cheddar cheese to the surprise slices of bacon mixed in, it’s no wonder why this is a family favorite of ours!

• In your large soup pot, sauté the diced onion and garlic with butter over medium heat until onions are softened and translucent.

• Add broth, broccoli, salt, pepper, and garlic to the onion and garlic; bring to a boil and cook until broccoli is just tender.

• Place cream cheese in a bowl in the microwave for approx. 30 seconds until it is soft and easy to stir.

• Put small dollops of softened cream cheese into the pot, stir until they have broken down and smooth.

• Slowly poor in heavy whipping cream, about a ¼ cup at a time until incorporated. Bring to a boil.

• Start putting in small handfuls of the freshly grated cheddar cheese into the soup. The key is to do small amounts at a time so that they fully melt into the soup.

• Once all of the cheese has been blended in, pour in your chopped bacon.

• From here, put 4-7 tbsp of corn starch into a small cup, add water and slowly pour into your soup until you reach your desired soup consistency.