Ingredients
- 8 slices slices bacon chopped
- 2 tablespoons unsalted butter
- 1 Onion finely chopped
- 2 tblsp All-purpose flour
- 1/2 tsp salt
- dash Dash cayenne pepper
- 3 cups milk
- 2 cups chicken or vegetable stock
- 12 ounces Wisconsin red skinned potatoes cut into 1/2-inch dice
- 2 cups Cheddar cheese shredded
- 1 tblsp All-purpose flour
- 1 tsp Hot pepper sauce if desired
- 2-10- ounce boxes frozen chopped broccoli thawed
Servings:
Units:
Instructions
- Heat large pot over medium heat. Add bacon and cook until crispy, about 5 minutes.
- Remove bacon with slotted spoon and transfer to paper towel lined plate and reserve.
- Pour off all but 2 tablespoons fat. Add butter and onion and cook for 6 minutes or until softened. Add flour and cook, stirring for another 2 minutes or until foamy.
- Whisk in salt, cayenne pepper, milk and chicken stock and cook until it becomes smooth and creamy, about 3 minutes.
- Add potatoes and cook for 10 to 15 minutes or until potatoes are tender.
- In bowl, toss cheddar with flour to coat.
- Stir in cheese, a handful at a time, whisking after each addition until smooth.
- Add in hot pepper sauce if using.
- Add thawed broccoli and stir to heat. Do not boil.
- Taste for seasoning and adjust if necessary.
- Ladle soup into heated bowls and garnish with reserved bacon.
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