Broccoli Cheddar Soup

Ingredients

4 tablespoons butter ½ stick

½ medium onion chopped

2-3 cloves garlic minced

4 tablespoon AP flour

2 cups low sodium chicken or vegetable stock

1 tsp kosher salt

½ tsp black pepper

¼ tsp paprika or ground nutmeg, optional

3 cups broccoli florets or 1 large head, cut into small pieces

1 large carrot grated, julienned or finely chopped

2 cups half & half or milk or light or heavy cream

8 oz block grated cheddar cheese or 2 cups (mild, medium, or sharp )

Instructions

• Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
• Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
• Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
• Serve with toasted crusty bread or in a bread bowl if desired.