Broccoli Bacon Cheddar Soup

• servings: 8 servings
• active time: 30 minutes
• total time: 1 hour

Ingredients

3 tablespoons unsalted butter

4 slices bacon, (chopped)

2 large carrots, (peeled and diced)

2 large celery stalks, (diced)

1 small yellow onion, (diced)

1/3 cup flour

4 cups reduced sodium chicken broth

2 medium redskin potatoes, (peeled and diced small)

1 (16- or 12-ounce) bag frozen broccoli crowns, (diced (see note))

1 1/2 cups whole milk

1 teaspoon table salt

1 teaspoon dried mustard

1/2 teaspoon pepper

16 ounces sharp cheddar, (shredded)

Directions

Melt the butter in a large stockpot or Dutch oven over medium heat. Add the bacon and cook until fat is rendered and bacon is beginning to crisp, about 8 minutes. Remove to a bowl with a slotted spoon, reserving as much fat in the pot as you can. Add the carrot, celery, and onion and cook - stirring occasionally - until softened, about 7 minutes. Sprinkle the flour over the vegetables and stir until no dry bits of flour remain. Pour in the chicken broth a splash at a time, stirring constantly to prevent lumps. Add the potatoes and increase heat to bring to a boil. Reduce to a simmer and cook, covered, for 10 minutes.Add the broccoli, milk, salt, dried mustard, and pepper and bring to a gentle boil. Reduce to a simmer and cook, covered, for another 10 minutes, until vegetables are soft.Remove from heat and stir in the shredded cheddar a handful at a time. Once the cheese is melted, stir in the reserved bacon. Serve hot!