Broccoli Cheddar Soup

This soup is one of my favorites to make even though I am the only one in the house who eats it. Luckily two of my best friends work with me and are more than happy when I pawn off my leftovers on them. It makes nine, one cup servings or six, one and a half cup servings.

What you need:

3 cups of chopped broccoli florets

1 cup shredded carrots

small onion

4 cups of chicken broth

2 cups 2% milk

3 tablespoons butter

3 tablespoons flour

2 cups shredded cheddar

1/4 tsp garlic powder

1/4 tsp onion powder

tablespoon olive oil

salt and pepper to taste

Start by cooking your diced onion in olive oil, seasoned with salt and pepper. Wash and chop your broccoli crowns and peel and shred your carrots. I tend to do my broccoli bite size but you can choose to chop smaller, especially if you don't have a hand blender.

Once the onions are translucent, add in the carrots and broccoli, season with salt and pepper and sauté for about five minutes and transfer to a bowl.

Add in your butter and flour. You want to cook this on a medium to low heat for about five minutes, causally stirring or whisking. 

Add in your chicken broth, milk, garlic and onion powders, more salt and pepper to taste and bring to a boil. 

Lower the heat to a simmer and add back in your veggies. Allow to simmer for 20 minutes while occasionally stirring.

At this point you can choose to blend it or not. I take out about half my veggies and blend the rest of the soup before adding them back. You can blend the whole soup or leave it as is. I always left it as is but I got an immersion blender last year for Christmas and it's one of those things you don't know you want until you have and then you wonder how you managed without it.

Stir in your cheese and allow to melt thoroughly and that's it!