Ingredients
Scale
- 1 medium yellow onion (diced)
- ¾ cup carrots (diced)
- 3 cloves garlic (minced)
- 5 cups chicken broth
- 1 cup half-and-half
- 1½ lbs. Yukon gold potatoes (cut into chunks)
- 4 cups broccoli florets (fresh or frozen)
- 1¼ cups cheddar cheese (shredded)
Instructions
- In a large soup pot, cook the turkey bacon until crispy, reserving drippings.
- Sauté onions and carrots in the drippings until softened, then add minced garlic for one minute.
- Stir in flour and cook for two minutes before gradually adding chicken broth and half-and-half.
- Add prepared potato chunks and simmer partially covered until tender.
- Stir in broccoli florets and cook until vibrant and tender.
- Blend if desired for a smoother consistency; then stir in melted cheddar cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Soups
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg