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Cheesy Broccoli and Cauliflower Soup




2 Tbsp butter

2 medium onions, chopped

1 tsp crushed caraway seeds

4 cups potatoes, cut into ½ inch chunks

6 cups chicken stock

1 bay leaf

3 cups bite size broccoli florets

3 cups bite size cauliflower florets

½ cup whole milk

1 cup sharp cheddar cheese, shredded

4 slices bacon, cooked until crisp and crumbled

Melt butter in a soup pot over medium heat. Add onions and caraway seeds and cook until onions are tender (about 5 minutes. Add potatoes, stock and bay leaf. Simmer until potatoes are tender, about 30 minutes. Mash with a potato masher. Add broccoli and cauliflower and simmer until just tender; about 10 minutes. Add milk and cheddar cheese and stir until blended. Stir in crumbled bacon. Discard bay leaf and serve.

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