As per the usual, it seems that Texas can't decide what season it wants to be in. One day it is sunny and warm and lovely- the next it is windy and gross and super cold (in case you haven't noticed I have an obsession with using polysyndeton in every blog post).
Well, for those yucky cold days, this soup is perfect to warm you up! It's chock full of veggies and even though you cook them in bacon grease, they're still vegetables ;) It's a tasty hybrid of broccoli cheese soup and baked potato soup. This recipe is also super easy to adapt for whatever you've got on hand! Add in shredded chicken or black beans for added protein. Add in peppers, corn, greens, or other veggies! Leave out the bacon and use vegetable stock for a completely vegetarian dish. Sub in your favorite dairy substitute for the cream for dairy free soup. So easy. So good. Comfort food at its best.
1 cup diced carrot
1 cup diced celery
1 small onion, diced
2 cloves garlic. minced
4 slices bacon
2 cup broccoli, chopped
2 Russet potatoes, peeled and cubed
4 cups chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
salt and pepper
What To Do:
Cook bacon over med-high heat until crispy and maximum fat has been rendered. Set bacon aside.
In the bacon drippings, cook the carrot, onion, and celery until the onion is translucent and carrot and celery are softened, about five minutes. Add garlic and cook for one minute more.
Add potatoes and broccoli and stir to coat completely. Season well with salt and pepper. Cook for seven to ten more minutes or until potatoes have softened (add 1 tbsp of butter or olive oil if needed).
Pour chicken broth over the veggies and stir well, scraping up any bits from the bottom of the pan. Simmer for twenty minutes.
Place 1/2 of the soup in a blender and blend until completely smooth (in batches if necessary). Stir back into the pot. Add cream, crumbled bacon, and Parmesan and stir well. Allow the soup to thicken for a few minutes and then serve hot! Garnish with extra bacon and Parmesan.