Broccoli cheddar soup
4 Tbsp butter or half a stick
4 Tbsp flour
1/2 medium onion (dont do more or it changes the flavor)
4 garlic cloves minced or crushed
2 cups chicken stock
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
3 cups chopped broccoli flourets (small pieces) about 2 large heads or 3 small
2 cups half and half (or 1 cup milk and 1 cup heavy cream, but half and half is perfect)
8oz sharp cheddar cheese shredded. Dont use bagged. Dont worry if you have a little extra.
1. Melt butter in large pot over medium high heat. Add the onion and cook 4 minutes until light gold in color. Add the garlic and saute another minute.
2. Add the flour and whisk very oftwn for 1-2 minutes until it turns golden in color. If some sticks to the bottom of the pan, thats good. Scrape it up too.
3. Pour in broccoli, chicken stock, and seasonings. Bring to a boil and then reduce heat to medium low. Simmer for 15 minutes stirring semi often.
4. Stir in cheese a handful at a time to melt, then stir in half and half. Let the pot get back to simmer and cook another minute. Taste to see if you need more salt and pepper.
*you can add in one whole carrot shredded if you like at the same time as broccoli. Also really good*
** another variation is to add potato to the soup! To do so you need to change the proportions a little. You will need instead:
-6 tbsp flour
-3 cups chicken stock
-6 cloves garlic
-2 1/4 tsp salt
-3 medium russet potatoes peeled and cubed into small pieces
follow instructions the same but add the potatoes about 3 minutes after the broccoli.