Broccoli-Bacon-Cheddar Soup and Garlic Toast

There's nothing in the world quite as comforting as a bowl of hot soup on a cold day. This soup is easy and quick to make, and has a beautiful mouth feel. Serve it with the Garlic Toast for dipping and dunking and wonderful goodness.

Broccoli-Bacon-Cheddar Soup

1 head broccoli
3 red potatoes
1 onion
2 carrots
salt, pepper and water
1/2 lb bacon
1/3 cup flour
2 cups milk
1 quart chicken stock
3 cups shredded cheddar cheese
1 tsp garlic
1 tsp dried oregano
1 tsp dried basil
1 tbsp smoked paprika (or regular)

1) Dice the potatoes and the onion, and put in a large pot. Cover with water, add salt and pepper to taste. The water should cover them by about 1/4 inch. Bring to a boil and cook for 5 minutes.
2) chop the broccoli (you can even peel the stems and chop them too) and grate the onion. After the 5 minute cook time, add them to the pot. Cook for another 10-15 minutes, or until everything is soft.
3) meanwhile, in a separate saucepan, cook the bacon until crispy and the fat has rendered out. Remove the bacon, but leave the fat in the pan.
4) add the flour to the bacon fat and whisk to combine. Let cook for 2 minutes.
5) add the milk and chicken stock to the bacon/flour roux. Whisk to combine, and bring to a gentle boil, stirring frequently.
6) fold in the cheddar cheese and keep on low until the vegetables are done cooking.
7) Mix the cheese sauce into the cooked vegetables--don't drain! Add the remaining seasonings and bring to a boil, then keep on low until ready to serve. Serve with a few pieces of the crispy bacon, crumbled.

Garlic Toast

4 tbsp butter, at room temperature
1 tsp garlic
1 tsp parsley or Italian seasoning
1 tsp paprika

Mash the ingredients together and spread over your favorite bread. Toast under the broiler just until it starts to get golden brown--watch out, this goes fast!