Bacon-Cheddar Soup with Dumplings
Bacon-Cheddar Soup with Dumplings
A creamy soup, packed with smoky bacon, sharp cheddar, broccoli, and mushrooms can only be improved by adding one thing: homemade pillowy dumplings. They’re surprisingly easy to make and a guaranteed crowd-pleaser!
Servings
6
Preparation
15 Mins
Cook Time
45 Mins
Level
Ingredients
6 slices Schneiders® Thick Cut Bacon, sliced into ½-inch strips
3 carrots, diced
1 large onion, diced
4 stalks celery, diced
3 cloves garlic, minced
¼ tsp salt
¼ tsp black pepper
¼ cup all-purpose flour
1 tsp picked thyme leaves
1 (354 mL) can evaporated milk
1 L reduced-sodium chicken broth
2 cups frozen broccoli florets
1/2 cup shredded Cheddar cheese
Dumplings:
1-1/2 cups all-purpose flour
4 tsp baking powder
1 tsp garlic salt
1 tsp granulated sugar
¼ tsp picked thyme leaves
1/8 tsp black pepper
¾ cup milk
Directions
Heat large soup pot over medium
heat; cook bacon, stirring, until
rendered and crisp, about 6 minutes.
With slotted spoon, remove bacon to
paper towel-lined plate and reserve.
Spoon out 2 tbsp of the fat and
reserve. Add carrots, onion, celery,
garlic, salt and pepper to pan; sauté
until tender, about 5 minutes.
Add flour and thyme; cook, stirring, for
1 minute. While stirring constantly,
gradually add evaporated milk and
then stock; bring to boil. Reduce heat
to simmer.
Dumplings: Meanwhile, mix flour,
baking powder, garlic salt, sugar,
thyme, and black pepper in medium
bowl. With fork, stir in milk and
reserved bacon fat until just
combined.
Using cookie scoop or tablespoon,
drop dough by rounded 1
tablespoonfuls into simmering soup.
Cover the pot partially with lid;
simmer on low until dumplings are
firm and no longer doughy inside, 15
to 18 minutes.
Add broccoli and cheddar and cook,
stirring gently, until heated through
and cheese is melted, about 3
minutes. Sprinkle with reserved bacon.
