Creamy Broccoli and White Bean Soup with Crispy Bacon Bits
This creamy broccoli and white bean soup with crispy bacon bits is made extra creamy thanks to the addition of white beans! They become magic when blended into this soup leaving you with an extra creamy soup, minus any cream!
- 4 slices bacon
- 1 leek, white and light green parts diced
- 2 garlic cloves minced
- 4 cups chicken bone broth
- 6 cups frozen broccoli
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 1 can white beans, drained and rinsed
- 1 cup shredded sharp cheddar
In a large pot over medium heat at the bacon. Sauté until the bacon is crispy. Remove from pan and place on a paper towel to drain. Keep about 1 tbsp bacon grease in the pot. Add the leek to the pot and sauté for 3-4 minutes. Add the garlic and cook for 30 seconds, then pour in the broth, broccoli, sea salt, and pepper.
Cover and cook for 10 minutes, or until the broccoli is fork-tender, but not mushy. Add the beans to the pot to heat.
Add the cheese, then blend the soup either in batches in the blender, or with an immersion blender until creamy. Return to the pot to keep warm.
Crumble the cooked bacon into bits. Serve the soup with crispy bacon bits and extra cheese if desired.