– 2 large russet potatoes – 12 ounces uncooked bacon – 2 celery ribs – ½ medium onion – 4 cups chicken broth – 3 to 4 cups about 6 to 8 ounces broccoli florets, cut into small bite-sized pieces – 5 tablespoons butter – ¼ cup and 1 tablespoon all-purpose flour – 2 cups milk – 1 ½ cups shredded cheddar cheese
Cook bacon until just crispy. Discard all but about 1 tablespoon of bacon fat.
Add the onions and celery to the pan and cook until they begin to soften.
Add broth and potatoes and simmer until the potatoes are almost fork-tender.
Add broccoli and cook for an additional 5 minutes.
Make the cheese sauce with flour, butter, milk, and shredded cheese.
Stir the cheese sauce into the soup.
Taste and add salt and pepper as needed. Serve and enjoy!