We had Baked Potato Sunday at church. I had some leftover broccoli and two potatoes that is how I came up with this idea.
My husband made a remark while I was making this soup that we had some bacon bits in the fridge so I tossed them in also.
This soup was a huge hit at church and my husband kept saying how good it was.
2 T butter
Large onion, chopped
2 celery ribs, duced
Large head of broccoli, dice up stems and cut florets in large pieces.
2 large baked and cooled potatoes, diced in large chunks
4 cloves garlic, chopped
Shredded carrots
3 T better then bouillon chicken
4 cups water
3 cups half and half
16 oz sharp cheddar cheese
1/2 Cup real bacon, bits
2 T olive oil
2 T butter
1/3 cup flour
Melt 2 T butter in large pot, add onions, celery and diced broccoli stems. Cook until soften.
Add broccoli florets, carrots, water and better the bullion.
Cover and cook for ten minutes. Until broccoli is soften
Mean while, heat olive oil, butter and flour in a small pan until light golden in color.
Remove lid, add chopped garlic, flour mixture and stir. Add potatoes, bacon bits, half and half and cheese. If too thick add more half and half. Cook until heated thoroughly.
