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Broccoli Cheese Soup Homemade from scratch!! yay!!!
What you need:
6 tbsp butter
4 cups broccoli florets, chopped
1 cup carrot, grated
3 cups chicken broth
1/2 tsp onion salt
1/2 tsp garlic powder
4 tbsp flour
2 cups milk
3 cups shredded sharp cheddar cheese
Freshly ground black pepper
1/2 tablespoon paprika
What to do:
In a large stockpot melt 2 tablespoons of butter over medium heat. Add the carrots to the pan and cook a couple about 3 minutes. Stir in the broccoli, chicken broth, onion salt and garlic powder. Bring to a boil, then simmer.
Next you will want to use a medium saucepan to melt remaining butter. Add the flour and cook for 2 minutes until golden brownish, whisking constantly. Whisk in the milk and cook until the mixture thickens and is bubbly, (this took about 5 minutes) Once thickened, whisk in the cheese until melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer another 10 minutes or until heated and broccoli is tender. Salt and pepper to taste. I did puree the soup so that it didn’t have huge chunks of broccoli in it.
I’m linking this recipe to Eat at Home: Ingredient Spotlight: Milk