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Categories:
carrots celery onion butter chicken broth fresh broccoli Worcestershire Suace cayenne pepper flour garlic salt fresh cracked pepper milk cheese bacon
Viewed: 59 - Published at: 5 years agoIngredients
- 1/2 cups Finely Chopped Carrots
- 1/2 cups Finely Chopped Celery
- 1/2 cups Finely Chopped Onion
- 1/4 cups Chopped Red Pepper
- 8 Tablespoons Butter, Divided
- 4 cups Chicken Broth, Divided Use
- 3 cups Fresh Broccoli Florets
- 1 whole Potato, Peeled And Diced
- 3/4 teaspoons Worcestershire Suace
- 1/2 teaspoons Cayenne Pepper
- 1/2 cups Flour
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoons Fresh Cracked Pepper
- 12 ounces, fluid Evaporated Milk
- 4 cups Cheese, I Did A Mixture Of Colby Jack And Cheddar
- 4 slices Bacon, Cooked And Crumbled
Method
- In a large soup pot over medium heat, saute the carrot, celery, onion and red pepper in half of the butter until vegetables are tender. Stir in 2 cups of chicken broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat, cover and simmer 10-15 minutes or until broccoli and potatoes are tender.
- Meanwhile, in a large saucepan, melt remaining half of the butter over medium heat. Whisk in flour, garlic powder, salt and pepper until smooth. Gradually add in milk and remaining 2 cups chicken broth. Bring to a boil, cooking and stirring for 2 minutes or until thickened. Add cheese and stir until melted. Slowly add cheese sauce into vegetable mixture.
- Cook and crumble bacon. Serve soup with bacon crumbles.
