4 to 6 people
° 1 tablespoon + 4 tablespoons of butter
° 1 small onion, finely diced
° 4 medium carrots, finely diced
° 4 garlic cloves, chopped
° 4 medium potatoes, finely diced
° 1 liter of chicken broth
° 2 small heads of broccoli, finely diced
° ⅓ cup of flour
° 3 ½ cups whole milk
° 1 ½ teaspoon kosher salt
° ½ teaspoon of black pepper
° 4 cups of cheddar cheese
° ¾ teaspoon of tabasco sauce
° 3 slices of cooked and coarsely chopped bacon
In a large saucepan over medium-high heat, melt 1 tbsp of butter.
Adding onions also sautée to translucent.
Adding carrots also continue to cooking for 3 to 4 min .
Adding garlic also cooking to fragrant.
Add the potatoes and chicken broth, and bring to a boil. Reduce heat also & simmer for 10 min
Add the broccoli and simmer for 10 minutes, or until tender.
While the soup is simmering, melt the remaining butter in a large pot.
Whisk in the flour and cook until golden brown, about 1 minute.
Add the milk and continue to stir until the sauce thickens.
Adding cheese & stir to melt .
Pour the cheese sauce into the pot with the vegetables and broth.
Stir until well blended. Taste. Garnish with the chopped bacon