Broccoli Cheddar Soup
Blanch the broccoli florets for 2-3 minutes until soft and bright green in color. Drain and set aside.
Melt the butter in a large stock pot over low-medium heat. Add the onions and carrots. Cook for 3-5 minutes until they begin to soften.
Add the garlic, and cook for an additional 30 seconds.
Sprinkle the flour into the pan, and cook for 2-3 minutes to remove any raw flour taste.
Whisk in the chicken broth, heavy cream, and milk. Continue to whisk until the mixture thickens slightly and begins to steep.
While whisking, add the shredded cheese little bits at a time.
Add the broccoli florets back to the soup.
Taste the soup, and add salt and pepper if needed.
Serve hot with crackers, French bread, or your favorite side.
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