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Loaded Bacon Broccoli Cheddar Soup with Chives
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Immersion Blender

Ingredients
  

  • 4 cups broccoli florets
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • 8 slices bacon, cooked and crumbled
  • 2 tablespoons fresh chives, chopped
  • Salt and pepper to taste

Instructions
 

  • Place the broccoli florets, diced onion, minced garlic, and chicken broth into the slow cooker. Stir to combine.
  • Cover and cook on low for 5 hours until the broccoli is very tender.
  • Use an immersion blender to partially puree the soup, leaving some broccoli pieces for texture.
  • Stir in the heavy cream and shredded cheddar cheese until the cheese melts completely.
  • Season with salt and pepper. Ladle into bowls and top each serving with crumbled bacon and chopped chives.

Notes

Cook the bacon until quite crisp so it stays crunchy when scattered over the hot soup. If the soup thickens too much after adding the cheese, thin it with a splash of warm broth. Leftovers reheat well on the stovetop over low heat with an extra splash of cream to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Immersion Blender