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One Pot Soup Recipe: Bacon, Broccoli, and Cheddar Bread Bowl 


One Pot Soup Recipe: Bacon, Broccoli, and Cheddar Bread Bowl 



5 cups broccoli florets, plus extra for garnish

4 cups low-sodium chicken broth

2 1/2 cups shredded cheddar cheese

1/2 cup heavy cream

1/2 cup whole milk


6 bowls bread, lid removed

4 slices bacon, plus extra for garnish

3 garlic cloves, minced

1  white onion, large, chopped

2 tablespoons cornstarch


2 tablespoons water

2 teaspoons kosher salt, or as desired Taste

freshly ground pepper, to taste



In a large pot or saucepan, cook the bacon over medium heat until completely golden brown and crispy. Transfer to a paper towel-lined plate to drain.


Add the onions to the bacon  and cook until soft and translucent, 5 to 7 minutes.

Add the garlic to the onion and cook for 1 minute until fragrant. Stir frequently to prevent it from burning.Add the chicken broth, then the milk and cream and add the broccoli. Bring the mixture to a boil, then reduce and  simmer for 20 minutes until the broccoli is tender.

Take your bread bowls and carefully remove the bread from inside. Leave about 1/4 inch all  around. Set the bowls aside.

Transfer the soup, in batches,  to a blender (or use an immersion blender) and puree most of the soup until almost smooth, leaving some chunkier bits.Back in the pot.

Using a fork or whisk, stir together the cornstarch and water in a small bowl or glass until smooth. Then add this mixture back into the soup and stir well.


Bring the soup back  to the boil and let the cornstarch cook, then add the cheese and season with salt and pepper.

Serve the soup in bread bowls and garnish with more broccoli and bacon.Serve immediately and enjoy.

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