Category: soup
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 4 slices bacon, chopped
- 1 tablespoon butter
- 1 cup yellow onions, diced
- 2 cloves fresh garlic, minced
- 4 cups russet potatoes, peeled and diced
- 4 cups broccoli, cut into florets
- 4 cups chicken stock
- 1 cup half and half cream
- 1 cup parmesan, grated
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons parsley, chopped
Directions
In a large pot on the stove, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add the butter to the pot. Once melted, add diced yellow onions and sauté until translucent, about 5 minutes.
Add minced garlic and cook for an additional 1 minute.
Add peeled and diced russet potatoes to the pot, stirring to combine with onion and garlic.
Pour in the chicken stock and bring to a boil. Lower the heat, cover, and let it simmer for 15 minutes.
Add broccoli florets to the pot and continue to simmer covered for another 10 minutes or until both potatoes and broccoli are tender.
Using an immersion blender, carefully blend the soup until smooth and creamy.
Stir in the half and half cream, grated parmesan, salt, and ground black pepper. Allow the soup to heat through, but do not bring it to a boil.
Ladle the soup into bowls, and top each serving with crispy bacon and a sprinkle of chopped parsley.
Ingredients
- 4 slices bacon, chopped
- 1 tablespoon butter
- 1 cup yellow onions, diced
- 2 cloves fresh garlic, minced
- 4 cups russet potatoes, peeled and diced
- 4 cups broccoli, cut into florets
- 4 cups chicken stock
- 1 cup half and half cream
- 1 cup parmesan, grated
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons parsley, chopped
Category: soup
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
In a large pot on the stove, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Add the butter to the pot. Once melted, add diced yellow onions and sauté until translucent, about 5 minutes.
Add minced garlic and cook for an additional 1 minute.
Add peeled and diced russet potatoes to the pot, stirring to combine with onion and garlic.
Pour in the chicken stock and bring to a boil. Lower the heat, cover, and let it simmer for 15 minutes.
Add broccoli florets to the pot and continue to simmer covered for another 10 minutes or until both potatoes and broccoli are tender.
Using an immersion blender, carefully blend the soup until smooth and creamy.
Stir in the half and half cream, grated parmesan, salt, and ground black pepper. Allow the soup to heat through, but do not bring it to a boil.
Ladle the soup into bowls, and top each serving with crispy bacon and a sprinkle of chopped parsley.
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