Broccoli potato cheddar soup with bacon

Ingredients

• 3 potatoes, cut in large cubes
• 300 g broccoli, cut in pieces
• 300 g bacon, cut in pieces
• 2 tbsp butter
• 1 onion, diced
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 350 g chicken broth
• Salt, black pepper, garlic powder, seasoning
• 100 g freshly grated cheddar
• 100 g mozzarella
• Extra cheddar, bacon and parsley, to serve

Instructions

1. Cook the bacon in a large pot over medium heat until crispy; remove and reserve.
2. Add the butter and onion, sauté 5 minutes, then the garlic.
3. Whisk in the flour and cook 1–2 minutes.
4. Slowly add the cream and milk into a smooth base, then the chicken broth.
5. Season, add the potatoes and broccoli, and simmer until the potatoes are tender, about 15 minutes.
6. Lower the heat, stir in the cheeses and most of the bacon, and mash to your preferred texture.
7. Serve with extra cheddar, bacon and parsley.