Creamy Potato and Broccoli Soup

Soup is one of the best make-ahead meals to enjoy throughout the week for lunch or dinner. This cheesy broccoli, potato and bacon soup is super flavorful and tastes even better the next day. Serve this crusty bread for a simple meal that is sure to satisfy the whole fam!

1. Warm olive oil over medium heat in a Dutch oven or large saucepan. Add diced bacon and cook until crispy, stirring often. Use a slotted spoon to transfer bacon to a paper towel-lined plate and set aside.

2. Add onion and carrot to the same pot and cook until lightly softened, about 5 minutes, stirring occasionally.

3. Add garlic, Worcestershire sauce, hot sauce and ground mustard and stir to combine. Add flour and cook for 1 minute, stirring continuously.

4. Add chicken broth, half-and-half and diced potatoes. Bring to a boil; reduce to a simmer, cover and cook for 10 minutes. Season with salt and pepper.

5. Add broccoli and bring back to a simmer. Cook for 5-7 minutes, or until fork-tender. Use an immersion blender to break up any large chunks and to create desired consistency.

6. Add cheeses and half of the cooked bacon to the pot; stir to combine. Taste and adjust seasonings (if needed) with salt and pepper. Ladle soup into bowls and garnish with remaining cooked bacon.

Creamy Potato and Broccoli Soup

Serves 6

All you need:

1 tablespoon olive oil

6 slices center-cut bacon, diced

1 small yellow onion, diced

1 carrot, peeled and diced

3 peeled garlic cloves, chopped

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce

1 teaspoon ground mustard

1/4 cup flour

4 cups chicken broth

2 cups half-and-half

1 1/2 pounds Yukon gold potatoes, peeled and diced

1 teaspoon kosher salt

Freshly ground black pepper, to taste

4 cups broccoli florets, chopped into smaller pieces

1 cup freshly grated extra-sharp white cheddar cheese

1/2 cup freshly grated parmesan cheese

All you do:

1. Warm olive oil over medium heat in a Dutch oven or large saucepan. Add diced bacon and cook until crispy, stirring often. Use a slotted spoon to transfer bacon to a paper towel-lined plate and set aside.
2. Add onion and carrot to the same pot and cook until lightly softened, about 5 minutes, stirring occasionally.
3. Add garlic, Worcestershire sauce, hot sauce and ground mustard and stir to combine. Add flour and cook for 1 minute, stirring continuously.
4. Add chicken broth, half-and-half and diced potatoes. Bring to a boil; reduce to a simmer, cover and cook for 10 minutes. Season with salt and pepper.
5. Add broccoli and bring back to a simmer. Cook for 5-7 minutes, or until fork-tender. Use an immersion blender to break up any large chunks and to create desired consistency.
6. Add cheeses and half of the cooked bacon to the pot; stir to combine. Taste and adjust seasonings (if needed) with salt and pepper. Ladle soup into bowls and garnish with remaining cooked bacon.