SAUTE VEGETABLES– Remove the bacon from the Dutch oven, reserving the bacon grease. Add the onions and carrots and saute until tender. Then add in the garlic and cook until fragrant.
LIQUIDS– Pour in the broth and water and add the potatoes. Cook for 8-10 minutes or until potatoes are almost fully cooked. TIP: Don’t overcook the potatoes; the soup will continue cooking.
ADD VEGETABLES– Add the corn and broccoli to the soup and cook until broccoli is desired tenderness, about 3-5 minutes.
CREAM– In a bowl, whisk together the milk with flour and add to the soup. Season with salt and pepper to taste.
CHEESE– Turn heat down to a low/medium, stir in the cheese, and add the bacon back; cook until cheese completely melts and incorporates into the liquids. TIP: DON’T add the cheese over high heat; it will become clumpy and not melt.
This vegetable soup is so versatile and you can use whatever vegetables you have on hand or take away whatever vegetables you don’t like.
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