Potato, Broccoli/Cauliflower, Cheese Soup
- 1 package of bacon or turkey bacon
- 1 medium onion
- 8 small russet potatoes pealed and chopped into cubes (or 5-6 large)
- 4 cloves of garlic minced or grated
- Salt and Pepper
- Steamed Broccoli and Cauliflower
- 1 handful of Flour
- 3 tbsp butter
- 1 c heavy whipping cream
- 1-2 cups of shredded cheddar cheese
Start by browning a package of chopped bacon in a pot (I used cast iron dutch oven). Once bacon is brown and crisp pull out bacon with a spatula and place on a plate with a paper towel. Next add one onion chopped and sweat it out in the bacon fat drippings. Add salt and pepper. After the onion is softened add the potatoes and brown as well. Once the potatoes are slightly browned add in the garlic and add in enough water to cover the potatoes and simmer until potatoes are soft. Season with salt as this will turn into a broth. (Approx 20 minutes). (Start out slow with the salt because the cheese and bacon are salty and you can always add more later). Once the potatoes are softened add your broccoli and cauliflower.
In a separate pot start a rue. Add in the butter. Once it melts add in the flour and cook the flour and butter for a couple minutes to let it thicken. Then add the cream and simmer for a couple more minutes. This will thicken and turn into a béchamel sauce. Add the béchamel to the pot with the potatoes and stir. Let simmer for a couple minutes to thoroughly combined and salt to taste if needed.
Serve in a bowl or bread bowl with shredded cheddar cheese and bacon on top. (Green onions are also optional as a garnish).