Broccoli and Cheddar Soup

By McLean

Ingredients

• 2 tablespoon butter, melted
• 1 medium onion, chopped
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half (evaporated milk is fine)
• 2 cups chicken stock or bouillon
• 1 1/2 pound fresh broccoli (cut into 1-inch pieces)
• or broccoli, cauliflower, carrot mix
• 1 cup carrots, julienned
• salt and pepper, to taste
• 1/4 teaspoon nutmeg (optional)
• 1/4 teaspoon garlic powder (optional)
• 8 ounces grated sharp cheddar cheese
• Potato Buds for thickening, if needed

Details

Servings 4
Cooking time 45mins
Adapted from yummly.com

Preparation

Step 1

Sauté onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and garlic powder and serve.

Note:
For chunkier soup, reserves 1 cup broccoli pieces and add to soup at the end,heating the soup until broccoli is tender.

Note:
May add 2 cloves minced garlic and a large diced potato. Two cups diced ham may be added.