Creamy Broccoli Potato Soup

• Meat

  • 1 Hickory smoked wright brand bacon, cooked and diced

• Produce

  • 3 1/2 cups 3 medium potatoes, medium
  • 16 oz Broccoli, frozen
  • 3 Carrots, large
  • 2 Celery stalks
  • 1 Onion, medium
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 3 cups Chicken stock

• Baking & Spices

  • 6 tbsp All-purpose flour
  • 1 Salt and pepper

• Dairy

  • 8 oz Cheddar cheese, sharp
  • 1 1/2 cups Heavy cream
  • 3 cups Milk

• Other

  • fresh parlsey

Found on galonamission.com

Description

Ingredients

• 3 large carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 1 medium onion, finely diced
• 3 cups chicken stock
• ½ teaspoon dried thyme
• salt and pepper, to taste
• 3½ cups (3 medium potatoes), peeled and finely diced
• 16 ounces frozen broccoli
• 3 cups milk
• 6 tablespoons all-purpose flour
• 8 ounces shredded sharp cheddar cheese
• 1½ cups heavy cream
• Garnish :
• Hickory Smoked Wright Brand Bacon, cooked and diced
• fresh parlsey

Directions

• Place a large soup pot or dutch oven over medium heat. Place the oil, carrots, celery, and onions and simmer for 5 minutes or until the onions are translucent.
• Add the chicken stock, thyme, and season with salt and pepper.
• Place the potatoes and broccoli into the soup and cover for 20 minutes.
• Whisk together the milk and flour and mix it into the soup, simmer for 10 minutes.
• Add the cheese and mix together until the cheese has melted.
• Add the heavy cream and mix. Serve.
• Garnish with bacon and parsley.