This rich soup is a delicious warming meal in a bowl. With bright broccoli, creamy cheese, hearty ham, and nourishing broth, you're going to be set for whatever cold weather comes your way!
In a stock pot over medium heat, cook bacon until crisp. Set bacon aside, leaving grease in the pot. As the bacon cooks, chop onion.
Add chopped onion and crushed garlic to bacon grease on medium heat. Saute until the onion is soft, about 10 minutes.
Add in the broth, broccoli, and spices and bring to a simmer. Simmer for 10 minutes.
Reduce heat to low and wait for bubbles to stop. Add in the cream and ham.
Slowly add in cheese in 1/4 cup-fulls, stirring continually, still over low heat.
If using Xanthan gum, sprinkle over the top, allow to sit for 1 minute, and then stir in.
Chop reserved bacon. Serve soup and top with chopped bacon and optional extra shredded cheese. Enjoy!
Leftovers can be kept covered in the fridge for up to 1 week. To freeze, follow instructions in 'notes' section.
To prep this soup for the freezer: The cream cheese and melted cheese will clump together if frozen and then reheated. SO, to prep for the freezer, stop when you add in the broccoli and cool. Make two 'soup packs' that go together: One with the onions, broth, broccoli, and seasonings and another with the ham, cream, cream cheese, and cheddar cheese. Bacon can be packaged separately to garnish or added to the cheese pack. To reheat, bring the broccoli-broth mixture to a simmer, and slowly add in cheese pack, stirring constantly over medium heat. Enjoy!
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com