2 Qts. Chicken Broth
6 Lg Potatoes, peeled and diced
2 Tsp. Garlic Powder
2 Heads Broccoli, chopped
6 Tb. Butter
2/3 C Flour
5 C Milk
1 C Cream
7 C Shredded Cheddar plus more for garnish
1 Lb. Bacon, chopped and cooked
Salt and Pepper To Taste
I stumbled upon a similar recipe to this soup when I was researching for more recipes. I, of course, had to adjust the recipe to fit our homesteading style and taste. This soup is amazing. Full of flavor and perfect for those cool fall and winter days. This is how I made this Overloaded Broccoli Soup!
When your broccoli is cooked, use an emulsion blender to blend all of the broccoli chunks in the chicken broth. Tomithy doesn’t like big chunks of broccoli in his soup so I choose to do this step. If you don’t have an emulsion blender you can use a regular blender. Do not blend HOT LIQUID in a blender. You will want it to cool before you do this step so you do not get burned. That is why I LOVE my emulsion blender. No need to cool anything down to blend.
Once the cheese sauce is melted all the way and the potatoes are cooked all the way, combined the cheese sauce into the stock pot with the potatoes. Then add 2/3 of the cooked and chopped bacon. Salt and Pepper to taste. Give it a good mix and simmer until you are ready to enjoy!