Ingredients:

  • 6 oz Smoked streaky bacon (or thick-cut slab bacon)
  • 1 medium Yellow onion, finely diced
  • 2 cloves Garlic, minced
  • 2 Tbsp Unsalted butter
  • 1/4 cup All-purpose flour
  • 4 cups Chicken or Vegetable Stock (low sodium)
  • 2 cups Whole milk
  • 3 cups Broccoli florets, small pieces
  • 3 cups Cauliflower florets, small pieces
  • 8 oz Sharp or Aged Cheddar Cheese, freshly grated
  • 1/2 cup Heavy Cream
  • Salt, to taste
  • 1/2 tsp Freshly ground black pepper
  • 1 tsp Dry Mustard Powder
  • Pinch Freshly grated nutmeg

Instructions:

  1. Dice the bacon into small pieces. Add to a Dutch oven over medium heat. Cook slowly until the bacon is crispy and the fat is fully rendered.
  2. Use a slotted spoon to remove the crispy bacon bits. Set aside on a paper towel-lined plate. Leave 2 tablespoons of rendered bacon fat in the pot.
  3. Add the diced onion to the reserved fat. Cook for 5–7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the butter (if needed to make up the fat volume) and let it melt. Whisk in the flour until a smooth paste forms (the roux). Cook the roux for 2 minutes, stirring constantly, to cook out the raw flour taste.
  5. Slowly pour in the chicken stock, whisking continuously to prevent lumps. Once smooth, slowly incorporate the whole milk, continuing to whisk until the liquid is uniform.
  6. Bring the mixture to a gentle simmer. Add the mustard powder, nutmeg, salt, and pepper. Reduce the heat and let the base simmer gently for 10 minutes, allowing it to thicken slightly.
  7. Add the broccoli and cauliflower florets to the simmering soup base.
  8. Continue to simmer for 15–20 minutes, or until the vegetables are fork-tender but still hold their shape.
  9. Carefully remove about 1/3 of the soup (liquid and vegetables) and purée it using a blender or immersion blender. Return the smooth purée to the pot to enhance the creamy texture.
  10. Reduce the heat to the lowest setting or remove the pot from the heat entirely. The soup must not be boiling before adding cheese.
  11. Add the grated cheddar gradually, a handful at a time, stirring until each addition is fully melted and incorporated before adding the next. Stir until the soup is velvety smooth.
  12. Stir in the heavy cream. Taste and adjust the salt and pepper as needed. Reheat gently if necessary (do not boil). Serve immediately, topped with the reserved crispy bacon bits.