Bacon broccoli cheddar soup

Today we have a delicious bacon broccoli cheddar soup for the whole family to enjoy on those cold autumn nights. Serving this soup in a bread bowl not only looks great but really works well and you can eat the bread as you work your way down.

Ingredients for Broccoli Cheddar Soup:

5 cups broccoli florets 4 cups chicken broth 2 1/2 cups cheddar cheese 1/2 cup heavy cream 1/2 cup whole milk 6 bread bowls, tops cut off 5 streaks bacon 3 cloves garlic, minced 1 large white onion, chopped 2 tablespoons corn starch 2 tablespoons water 2 teaspoons kosher salt freshly ground pepper, to taste B-well canola oil

Method:

1. In a large pot add a dash of B-well canola oil and cook the bacon over medium-high heat until crispy, remove from pot and transfer to a plate until later.

2. Add onions to pan and cook until the onion has softened.

3. Add garlic to the onion and cook for 1 minute and give it a good stir.

4. Add the chicken broth, then add the milk, cream and broccoli.

5. Next you will have to bring the mixture to a boil and turn down the heat so the soup can simmer for about 20 minutes, the broccoli must be tender.

6. Take your bread bowls and cut of the top parts, scoop out the inside leaving about 1/4-inch to a 1/2-inch all the way around.

7. Transfer soup to a blender and puree majority of soup until almost smooth, leaving some chunkier parts and return to pot. If you do not have a blender simply finely chop the ingredients before hand.

8. Whisk together corn starch and hot water in a mug until it's well mixed, then add it into the soup and stir well.

9. Bring soup back up to a boil and let cornstarch cook, then stir in cheese and season with salt and pepper.

Viola! Ladle soup into bread bowls and garnish with extra broccoli and bacon. Serve it straight away and enjoy.

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