[Broccoli + Cheese Soup]

I made this for Christmas, but in the "trial" run, I found it VERY bland.  So, I added bacon, chicken stock, cooking sherry, chilli powder and cream.  My mom had 2 bowls lol ... I've adjusted the recipe to what I did.

Broccoli + Cheese Soup

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Ingredients

• 6 rashers of bacon, sliced into small pieces.
• 2 medium yellow onions, coarsely chopped
• 6 garlic cloves, smashed and peeled
• 1 ¼ teaspoon fine sea salt, divided, to taste
• Freshly ground black pepper, to taste
• 2 pounds broccoli with stalks (3 large or 4 medium)
• 1 large russet potato, peeled and cut into 1 to 2-inch chunks
• 6 cups chicken stock
• a few splashes of cooking sherry
• chilli powder (to taste)
• different cheeses (including lactose-free), added by each guest to their bowl

Instructions

• Cook bacon until crispy.  Transfer to a towel-lined plate.
• Add the onion, garlic, salt, and black pepper.

• Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.

• Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. 

• Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. 

• Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes.  

• You can use an immersion blender (it just won’t be aslusciously creamy). 

• Add the sherry and chilli (cayenne) powder to taste.  Add a few splashes of cream to bring it all together.

• Divide the soup into bowls and let guests add their own cheese to their bowls.  For fun - provide different cheeses.