Pretty well liked ... I save dishes by using the pot to cook the bacon and onions, then just drain out the grease before starting the soup. If doubled or trippled for the freezer it's well worth the time.

1/2 lb bacon cut into 1-inch pieces
1 medium onion, diced
3 1/2 cups chicken broth
3 large  potato diced
1 lb broccoli cut bite size
2 cups corn (fresh, canned or frozen)
1/2 tsp. dried thyme 
3 tbsp. butter
3 tbsp. flour
1 1/2 cups milk
2 cups  cheddar cheese
Salt and Pepper, to taste
Brown and crisp the bacon pieces

Sauté onions in the left over bacon grease

 In med/large pot add chicken broth and diced potato and bring to a boil. Reduce to simmer and cook until the potato is tender, about 10 minutes.

 Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.Slowly add in the milk, whisking constantly until thick, 5 to 8 minutes. Remove from heat and add in the cheese and stir occasionally until melted.

While cheese is melting add the broccoli, corn seasonings, and bacon (reserve some for topping!) to the potato mixture. Cook until the broccoli is done.

Add the cheese mixture to the pot and stir well



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