There was a chill in the air today and it’s definitely wintertime now. I had a sack of potatoes in the pantry, three slices of bacon and some broccoli, so I figured I could make a comforting soup to ward off the wintertime blues. It was simple and delicious – almost like a baked potato soup. And now I have leftovers for tomorrow!

Potato, Broccoli and Cheddar Soup

Prep/cook time: 45 minutes
Serves 8-ish

Ingredients:

• 3 slices bacon, chopped
• 1 tablespoon butter
• 1 medium onion, chopped small
• 2 carrots, chopped small
• 2 tablespoons flour
• 3 cups whole milk
• 3 1/2 cups chicken stock, divided
• 1 bay leaf
• 2 pounds Yukon gold potatoes, peeled and cut into small cubes
• 1, 15-ounce can white beans, partially drained
• 12 ounces broccoli, cut into small bits
• 1-2 cups shredded sharp cheddar
• Salt and pepper, to taste
• Chopped scallions and sour cream, to serve

Directions:

In a large dutch oven, cook the bacon over medium heat, until cooked through but not crispy. Add the butter, onions and carrots and cook until onions are soft, about 5 minutes. Sprinkle in the flour and mix into the ingredients in the pot. Let the flour cook for about a minute. Add the milk, 3 cups of chicken stock, the bay leaf and the potatoes. Bring to a simmer.

Turn the heat to low, partially cover and let simmer for 10 minutes or until the potatoes are just tender, stirring occasionally so the bottom of the pot doesn’t burn. Meanwhile, combine the partially drained canned beans with 1/2 cup of chicken stock in a liquid measuring cup and purée with an immersion blender until creamy.

When the potatoes are just starting to get tender, add the beans and the broccoli to the pot. Cover again and bring to a simmer. Simmer on low for another 7 minutes, or until the broccoli is tender, stirring occasionally. (If using cooked leftover broccoli, don’t add it with the puréed beans. Let the beans cook for 5 minutes, then add the leftover broccoli and cook until it’s heated through and continue with the recipe.)

Turn off the heat. Stir in the grated cheese until it’s all melted into the soup. Add salt and pepper to taste. I am not liberal with the salt because the bacon and cheese have already added salt to the soup, which is why I add salt at the end to make sure it isn’t over-salted.

Ladle into bowls and top with dollops of sour cream and chopped scallions (and maybe some more cheese if you like).