๐๐๐๐จ๐ง ๐๐ซ๐จ๐๐๐จ๐ฅ๐ข ๐๐จ๐ญ๐๐ญ๐จ ๐๐จ๐ฎ๐ฉ
๐ฉโ๐ณ Step-by-Step Instructions
Step 1: Crisp Up the Bacon ๐ฅ๐ฅ
- Place a large Dutch oven or heavy-bottomed stockpot over medium heat.
- Add the chopped bacon and cook, stirring occasionally, until it is beautifully golden and crispy.
- Use a slotted spoon to transfer the crispy bacon bits to a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon grease in the pot (thatโs pure flavor liquid gold!).
Step 2: Sautรฉ the Aromatics ๐ง ๐ง
- Turn the heat down to medium. Add the diced onion to the hot bacon grease. Sautรฉ for about 3 to 4 minutes until the onion is soft and translucent.
- Stir in the minced garlic and dried thyme, cooking for just 1 minute until your kitchen smells absolutely amazing.
Step 3: Thicken and Simmer the Potatoes ๐ฅ๐พ
- Sprinkle the ยผ cup of flour over the onions and garlic. Stir continuously for 1 to 2 minutes to cook out the raw flour taste.
- Slowly pour in the 3 cups of chicken broth and 2 cups of milk, whisking vigorously to dissolve the flour and prevent any lumps.
- Drop in your cubed potatoes. Bring the liquid to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 10 to 12 minutes, or until the potatoes are easily pierced with a fork.
Step 4: Bring in the Broccoli ๐ฅฆ๐
- Add the finely chopped broccoli florets directly into the simmering soup.
- Stir well, cover again, and let it cook for an additional 5 minutes until the broccoli turns a vibrant green and is completely tender.
- Optional Creaminess Trick: If you like a thicker, smoother soup, use a potato masher to smash a few of the potato chunks against the side of the pot, or give it a few quick pulses with an immersion blender!
