The soup is loaded with vegetables, bacon and cheese in rich creamy broth and is SO EASY to make.
- Cut the bacon into bite-sized pieces and sauté in a Dutch oven until crispy. - Finely chop the onion and carrots. Cube the potatoes and cut the broccoli into small florets.
- Remove the bacon from the Dutch oven, reserving the bacon grease. Add the onions and carrots and sauté until tender. Then add in the garlic and cook until fragrant.
- Pour in the broth, water and add the potatoes. Cook for 8-10 minutes, or until potatoes are almost fully cooked.
- Remove the bacon from the Dutch oven, reserving the bacon grease. Add the onions and carrots and sauté until tender. Then add in the garlic and cook until fragrant.