Brocolli Cheddar Soup
Dinners, Soups, Vegetarian
Ingredients
1 cup unsalted butter (2 sticks)
1 cup AP flour
1 quart heavy cream
3 quarts milk, preferably whole
Garlic powder, onion powder, salt, and pepper to taste
1-2 carrots, cut into coins
2 lbs. frozen broccoli
6-8 cups Shredded cheddar
Bacon (optional)
Large soup pan or caldera
Directions
Cook your broccoli according to package directions. Chop into bite sized pieces and set aside.
Melt your butter in a large pan, add the carrots and cook until the carrots just begin to soften.
Stir in the flour.
Cook for 3 minutes, then begin stirring in your cream and milk.
Cook, on low or medium low, stirring frequently, until the soup begins to thicken. Check flavor periodically and season as desired.
When you add the broccoli will depend on how chunky you want it. If you want the soup completely creamy, add it as soon as some of milk is incorporated.
If you want to retain chunks of broccoli add it after the soup has cooked for awhile.
Add the cheese a handful at a time until it is all melted in and turn off the heat.
If the meal is not vegetarian you can top with crumbed bacon.
Notes
*If you have a lot of soup leftover, cook some rice and stir the soup into it. Stir in sour cream to taste and if desired, shredded chicken. Spread into a baking dish, sprinkle with more cheese, and bake in a 350 F oven until hot and bubbly.