Ingredients
Equipment
Method
- Melt butter in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for 1 minute more until fragrant.
- Stir in broccoli florets and chicken broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until broccoli is tender.
- Carefully transfer about half of the soup to a blender (or use an immersion blender) and blend until smooth. Return the blended soup to the pot.
- Stir in milk and shredded cheddar cheese. Cook over low heat, stirring constantly, until cheese is melted and soup is heated through. Do not boil.
- Season with black pepper. Ladle soup into bowls.
- Top each bowl with crumbled bacon, a dollop of sour cream, and chopped chives.
Nutrition
Notes
For a thicker soup, you can use a roux made with equal parts butter and flour before adding the broth. You can also add a tablespoon of cornstarch mixed with a little cold water to thicken the soup.