1/4 pound bacon, chopped
2 tablespoons butter
1 onion, diced
1 carrot, diced
1 clove garlic, minced
1/4 cup flour
3 cups chicken broth
4 cups frozen broccoli
1 potato, diced
1 cup half and half
8 ounces sharp orange cheddar, shredded
sour cream, for serving
salt and pepper, to taste
Place the bacon in a cold Dutch oven, and heat over medium heat until it renders its fat and becomes crisp. Remove the bacon and set aside, leaving the fat in the pot.
Add the butter, the onion, and the carrot, and season with salt and pepper. Cook, stirring occasionally, until the onion is soft and slightly browned, 12-15 minutes. Add the garlic and the flour, and stir to combine. Cook for one minute, then add the chicken broth, broccoli, and potato. Stir well to combine.
Cook for about 20 minutes, or until the vegetables are very tender.
Add the half-and-half, and purée the soup using an immersion blender. Remove from the heat and stir in the shredded cheese. Season with salt and pepper to taste.
Serve garnished with the reserved bacon and a dollop of sour cream.