Recipe of the Week - Broccoli Cheddar Soup with Bacon

Some days, being a hot, liquid vegetable meal just isn't enough. For me, creamy vegetable soups are a winter staple, even a means of surviving these dark, cold months. But when it's 12 degrees outside, as it is right now, I need some meat and cheese to bulk up that broth. I need fortification!

The great thing about soups is that you can replace almost any ingredient with another that you prefer - garlic for onion, perhaps or even water for broth. Certainly, you can substitute pork bacon for turkey bacon- just don't bother with the oil when you cook it (it has enough fat on it's own). Or do away with the meat altogether and just cook the onion in oil. What is essential to this meal is that it contain broccoli, cheese, flour for thickening, and milk or cream. Subtract any of these and it just won't feel right (sorry, Vegans).

Don't forget that broccoli is still the star of the show. Using frozen broccoli is acceptable, but fresh is always better. Steaming is my preferred cooking method.

Broccoli Cheddar Soup with Bacon
4 servings

3 – 4 strips turkey bacon, minced
1 tbsp. oil
1 medium onion, chopped
¼ cup flour
1 ½ cup broth
1 ½ cup milk
1 cup grated cheddar cheese
1 cup broccoli, cooked
Handful croutons (optional)

Cook minced bacon and oil in a deep saucepan over medium heat until crispy. Remove bacon bits and put aside.

Sautee onion in leftover bacon oil until tender, about 10 minutes.

Stir in flour until well blended

Add broth and milk and cook over medium-high heat, stirring occasionally, until thickened, about five minutes.

Stir in cheese until melted. Then cook for another minute or two until the soup is thickened to desired consistency. Add cooked broccoli before serving. Garnish with bacon bits and optional croutons.