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- 1 (16-oz.) container Hy-Vee Kitchen refrigerated cream of broccoli
- 1 ¼ cups Roth Havarti cheese, shredded and divided
- 4 slice(s) Hy-Vee bacon, crisp-cooked, crumbled, and divided
Heat soup in a medium saucepan over medium heat until bubbles form around edge of saucepan. Stir in 1 cup shredded cheese until melted. Ladle soup into serving bowls. Garnish with crumbled bacon, additional ¼ cup shredded cheese, and ground black pepper, if desired.