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Betty's Bacon and Cheddar Topped Broccoli Soup
How to make Bacon and Cheddar Topped Broccoli Soup. This is a hearty soup that is creamy, but does not use milk or cream for the thickening.
Ingredients:
1 tablespoon extra virgin olive oil
½ large red onion, coarsely chopped
2 pounds fresh broccoli (Break off florets and set florets aside. Peel any tough stalks, coarsely chop and set aside, separately.)
1 medium Russett potato, peeled and coarsely chopped
5 cups chicken broth
1 additional tablespoon extra virgin olive oil
sea salt, to taste
freshly ground black peppercorns
6 slices bacon, cooked until crisp, then crumbled
1 cup sharp cheddar cheese, finely shredded
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