Broccoli Cheddar Soup

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Blanch the broccoli florets for 2-3 minutes until soft and bright green in color. Drain and set aside.

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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.

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Add the garlic, and cook for an additional 30 seconds.

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Sprinkle the flour into the pan, and cook for 2-3 minutes to remove any raw flour taste.

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Whisk in the chicken broth, heavy cream, and milk. Continue to whisk until the mixture  thickens slightly and begins to steep.

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While whisking, add the shredded cheese little bits at a time.

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Add the broccoli florets back to the soup.

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Taste the soup, and add salt and pepper if needed.

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Serve hot with crackers, French bread, or your favorite side.

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For more recipes, check out More Than Meat and Potatoes!

For more recipes, check out More Than Meat and Potatoes!

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