Creamy Broccoli Cheddar Soup
Ingredients:
2 Sticks of Butter
1 Large White or Sweet Onion (or 2 Medium) – diced or julienne
2 C. Carrots – diced, julienne or shredded
3/4 C. Flour
4 C. Heavy Whipping Cream OR Half ’n Half
8 C. Chicken Broth
5 Bay Leaves
1/2 t. Nutmeg
1/2 t. Kosher Salt
1/2 t. Black Pepper
2 1//2# – 3# Fresh Broccoli Flowerets (Frozen would work in a pinch)
5 C. Cheddar Cheese – Freshly shredded is preferable (Kraft or Sargento bags will work)
Garnish (optional)
Shredded Cheddar
Croutons
Tortilla Strips
Oyster Crackers
Crispy Bacon
Instructions:
Cut Onion(s) and Dice or Shred Carrots.
Slightly melt or soften Butter in stock pot. Add prepared Onions and Carrots.
Saute until tender.
Meanwhile, cut Fresh Broccoli into flowerets, discarding stems.
When Onions and Carrots are tender, add Flour. Whisk until Roux is formed
Add Heavy Whipping Cream OR Half ’n Half. Whisk until thickened.
Add Chicken Broth, Bay Leaves, Nutmeg, Salt & Pepper. Stir.
Bring to a soft boil and then simmer for 20 minutes.
Add Fresh Broccoli Flowerets. Partially cover the pot and simmer for 20 minutes. Uncover the pot and simmer for another 10 minutes.
Add shredded Cheddar. Stir until fully incorporated and soup is hot.
Your choice of Garnish!
