Loaded Potato Cheddar Broccoli Soup

In a large Dutch oven over medium high heat brown bacon. When it’s done remove bacon and put it onto a separate plate that you’ve covered with paper towels. Once cooled, crumble bacon and set aside.

Drain grease from the Dutch oven. Add oil, onions, and garlic. Let the mixture bloom over medium heat for 2 minutes. Add in chicken stock and all spices. Bring to simmer and add in carrots, celery, potatoes, and chicken breast. Simmer for 25 minutes, until chicken is cooked and tender.

After 25 minutes, add broccoli and cauliflower. Simmer 10 more minutes, until veggies are crisp/tender.

Remove chicken from pot using a slotted spoon and put it onto a cutting board. Shred it with two forks and return the shredded chicken to the soup. Add in milk and 1/2 cup cheese, and heat through.

Ladle soup into bowls and top it with remaining cheese and crumbled bacon! Enjoy with crusty bread for dipping.