Categories: Soup

Ingredients

• 6 slices Thin Bacon, Cut Into 1-inch Pieces
• 1 Medium Onion, Diced
• 3 whole Carrots, Scrubbed Clean And Diced
• 3 stalks Celery, Diced
• 2 cloves garlic, minced
• 6 whole Small Russet Potatoes, Peeled And Diced
• 4 C fresh Broccoli, finely chopped
• 1/2 teaspoon Salt, More To Taste
• Black Pepper To Taste
• 1/2 teaspoon Cajun Spice Mix
• 1 T dry Tarragon
• 1 t Minced Fresh Parsley (or 1/2 t dry if in a pinch)
• 1/4 t nutmeg
• 2 bay leaves, optional
• 8 C Low Sodium Chicken Or Vegetable Broth (or homemade broth/stock)
• (additional 2 C water if want to stretch soup)
• *4 Tablespoons All-purpose Flour
• 2 cup Milk
• 1/2 cup Heavy Cream (can use 5 oz can evaporated milk)
• 8 oz Grated Gruyere Cheese
• 4 oz grated white cheddar
• 4 oz grated sharp or extra sharp cheddar
• *You can omit the flour, add one potato.

Directions

1. Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.

2. Return the hot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the minced. garlic. Cook for 1 more minute, then add the diced potatoes and the broccoli. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice, tarragon, and nutmeg.

3. Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes and broccoli are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.

4. Use a stick blender to blend the soup to a less chunky consistency (remove the bay leaves if you used them!). Check for seasonings, adding more of what it needs. Stir in cream, then stir in parsley and the cheeses, reserving a little for garnish.

5. Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.

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