Start by chopping up 1 pound of bacon. Cook it in a large pot on medium heat until it’s nice and crispy. Then set it aside on a paper towel. Remove some of the bacon grease from the pot, leaving about 3 to 4 tablespoons in there. Then add 1 yellow onion (diced), 1 cup of matchstick carrots, and 2 tablespoons of minced garlic. Cook until the onions run clear, then create space in the center of your pot. Add 4 tablespoons of butter. When it’s melted, add 1/3 cup of flour and whisk it all together to form a roux. Then add 4 cups of chopped broccoli, 3 cups of chicken broth, 2 cups of 2% milk, 1 cup of heavy whipping cream, and 1/2 cup of sour cream. Whisk it all in and let it simmer until the broccoli is fully cooked. Season with chicken bouillon powder, paprika, salt, and pepper to taste. Then add 8 ounces of freshly shredded cheddar cheese and the majority of your crispy bacon (making sure to save a little for garnishing). When serving, top it off with a little more shredded cheese and the reserved bacon. Enjoy!
