Easy Creamy Vegetable Soup Recipe

Ingrédients

• 8 oz bacon
• 4 large potatoes (cubed)
• 1 carrot (sliced)
• 1/2 medium onion (finely chopped)
• 3 garlic cloves (minced)
• 32 oz chicken broth
• 1 cup water
• 2 cups medium broccoli florets
• 1 cup corn (canned or frozen)
• 2 cups whole milk
• 3 Tbsp all-purpose flour
• 1 tsp salt
• ½ tsp ground black pepper
• 1 1/2 cup shredded mild cheddar cheese

Préparation

1. 1

   Chop the bacon and add to a dutch oven. Cook the bacon over medium heat until it is crispy and cooked through. Remove the bacon from the pot, leaving the bacon grease behind.

2. 2

   Peel and cube potatoes, add them to a bowl of cold water and set aside.

3. 3

   To the dutch oven, add sliced carrots and chopped onions. Saute for a few minutes until soft and tender. Add in minced garlic and cook until fragrant.

4. 4

   Pour the chicken broth and water into the Dutch oven. Add in the potatoes and bring the broth up to a boil. Turn the heat down and simmer for 10 minutes.

5. 5

   Stir in the broccoli florets and corn and cook for a few minutes.

6. 6

   In a small bowl, whisk together the milk and flour to break up any clumps. Add this mixture to the pot with salt and black pepper.

7. 7

   Add the bacon back to the pot.

8. 8

   Turn the heat to low, add the shredded cheese into the soup, one handful at a time, stirring after each handful.

9. 9

   Serve, and enjoy friends!