Broccoli Cheese Soup

Another day, another soup it seems. I just love the warm comfort of a bowl of soup. Broccoli Cheese Soup is one of my husbands favorites (besides Campells Creamy Parmesan Tomato Bisque, much to my chagrin.) I can't make Campbells from scratch, since I don't use the preservatives that are in a canned soup. Although, to his credit he did say he'd try my tomato soup again, if I could just make it smoother and less chunky. But I digress... I made this soup for him because he wasn't feeling well yesterday and with the drizzly rain outside of course it was just calling to be a soup day!

-Amanda

Broccoli Cheese Soup

4 pieces of bacon, cut into bits
1 small onion, diced
3 tbsp butter
1/2 cup flour (I used whole wheat)
1 pint of heavy cream
4 cups of chicken stock (homemade is best!)
8 oz cheddar cheese, grated
2 head of broccoli, chopped into small bits. The stem works well in this recipe too!
salt and pepper to taste
1/2 tsp thyme
pinch of hot pepper flakes
1/2 tsp turmeric (adds color, naturally)

In your favorite soup pot, brown the bacon. When bacon is almost crispy add onions. Saute until onions are translucent. Add butter and melt. Add seasonings: salt, pepper, tumeric, thyme & hot pepper flakes. Sprinkle flour across bacon, onions & butter; stirring quickly to wet it with the butter. Stir the flour for a few minutes to let it cook for a bit. Pour in heavy cream and chicken stock and bring to a boil. Melt in grated cheese. Add broccoli and let simmer until broccoli is tender.