Ingredients
Directions
- 1
In a large pot, add bacon over medium heat. Continue to stir and cook until desired crispiness (I cooked for about 5-6 minutes). Remove from the pot and set aside.
- 2
Remove most of the bacon grease, but leave a little bit in there for the onions to cook in.
- 3
Add onions, letting them saute for a minute over medium heat before deglazing the pan with white wine. Cook onions a few more minutes, scraping the bottom of the pan, as the wine begins to reduce before adding in carrots and celery.
- 4
After a minute, add garlic and let cook for another minute, stirring frequently so it does not burn.
- 5
Add flour and let cook for about three minutes, stirring frequently.
- 6
Add seasonings (salt, pepper, garlic powder, onion powder, paprika), potatoes, and broth. Cover, bring to a simmer, and cook for about 15 minutes or until the whole potatoes are soft enough to be pierced with a fork.
- 7
Remove whole potatoes from soup and blend with a splash of broth until nice and creamy. Add back to your soup.
- 8
Kill the heat, add cheese and stir well until melted.
- 9
Turn the burner back on low, add broccoli, cover, and cook for about 5-7 more minutes or until broccoli is done. NOTE: I like my broccoli al dente so I add at the end, but if you like yours more cooked through you can add while the potatoes are cooking and skip this step.
- 10
When serving, top with bacon bits and fresh chives.
