Cheddar Broccoli 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 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 )

1-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.

2-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.

3-Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

4-Serve with toasted crusty bread or in a bread bowl if desired.