Broccoli-Cheddar Soup

1. 1

   Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 10 minutes.

2. 2

   Transfer to paper towels with a slotted spoon; set aside to drain.

3. 3

   Add the scallions and celery to the drippings in the pot and cook until slightly softened, about 2 minutes.

4. 4

   Add the flour and cook, stirring, until incorporated.

5. 5

   Add the broccoli, chicken broth, 3 cups water, 1 teaspoon salt and a few grinds of pepper.

6. 6

   Increase the heat to high and bring to a boil.

7. 7

   Add the edamame, reduce the heat to medium low and simmer until slightly thickened, about 10 minutes.

8. 8

   Working in batches, transfer the soup to a blender and puree until smooth; return to the pot.

9. 9

   Stir in the half-and-half and simmer 5 minutes.

10. 10

    Stir in the cheese and continue to cook, stirring, until the soup thickens, about 5 more minutes.

11. 11

    Season with salt and pepper.

12. 12

    Divide among bowls and top with the bacon.

13. 13

    Photograph by Johnny Miller

* Per serving · 4 servings · Values may vary.