4 slices raw bacon
1 tablespoon butter
1 onion, minced
2 cloves garlic, minced
6 large jalapeno peppers, seeds and membranes removed, minced
1 head broccoli, cut into small, bite-sized florets
6 cups chicken broth
1/2 cup heavy cream
8 ounces cream cheese
1 1/2 cups shredded cheddar cheese
Salt and pepper, to taste
Place the bacon in a cold Dutch oven, and slowly heat over medium heat. Cook the bacon until crisp. Remove, leaving behind the rendered fat, and set aside.
Add the butter to the pot, followed by the onion. Season with a pinch of salt and cook, stirring occasionally, until soft and slightly browned, about 10-15 minutes.
Add the garlic and jalapeno, and cook until just fragrant, about 1 minute. Add the broccoli florets and the chicken broth.
Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the broccoli is tender, about 15 minutes.
Place half of the soup into a blender . Note: You may need to work in batches -- it's important to never fill a blender more than halfway with a hot liquid. Blend until smooth, then return to the pot. Stir in the cream and cream cheese, then remove from the heat and stir in the cheddar. Season to taste with salt and pepper.
Serve garnished with the crumbled, cooked bacon.
Pro tip: If you don't want to bother with the blender, use an immersion blender, and blend the soup right in the pot.
