Instructions

1. In a large dutch oven cook the bacon until just crispy over medium heat. This should take about 6- 8 minutes. When the bacon is finished cooking, remove with a slotted spoon onto a plate, leaving the bacon grease behind in the pan.
2. Sauté the onions, carrots and celery over medium heat in the remaining bacon fat. Cook the vegetables until translucent, about 8 minutes. When the vegetables are almost tender, add in the minced garlic and cook for an additional 2 minutes. Season the soup with salt and pepper.
3. Next, add in the broccoli, cauliflower and potato chunks. Let them sauté with the other veggies for 2 minutes then add the broth to the pot.
4. Bring the soup to a boil, then simmer for 25- 30 minutes until the potatoes and other veggies are fork tender.
5. Turn off the heat and puree the soup. I like to use an immersion blender to puree everything right in the pot but you can do this in batches in a blender as well.
6. When the soup is smooth, stir in the cheddar and greek yogurt. If the soup is too thick at this point you can also add some chicken broth to thin it out. Taste the soup to see if you need any additional salt or pepper.
7. To serve: ladle1 cup of soup in a bowl. Top the soup with a tablespoon cheddar, dollop of greek yogurt and a sprinkling of the reserved bacon. Enjoy!