Broccoli Cheddar Soup

Ingredients

• 1/2 stick unsalted butter high-quality

• 1/2 medium yellow onion finely diced

• 2 cloves garlic minced

• 2 cups half and half

• 3 cups chicken broth

• 2 Tablespoons flour separated

• 1/4 teaspoon nutmeg

• 1/4 cup carrots julienned

• 4 cups broccoli florets about 1 head

• 2 1/2 cups sharp cheddar cheese about 8 ounces

• Salt and pepper to taste

Instructions

• Grate the cheese and let it come to room temperature.

• Melt the butter in a large pot or dutch oven, over medium heat.

• Add the onions and heat until soft and translucent, about 5 minutes.

• Add the garlic and cook for an additional minute.

• Add one Tablespoon of flour and stir to combine. Heat for one minute, stirring continuously.

• Slowly pour in the chicken broth and stir to combine. Add in the nutmeg.

• Add the half and half, increase the heat slightly to bring the mixture to a light bubble and allow it to thicken, about 5 minutes.

• Reduce the heat to medium. Add the carrots and broccoli to the soup and let the mixture simmer until the vegetables are very tender. Stir occasionally as it cooks.

• Turn off the heat and place the pot on a cool burner. Allow the base to cool for 5 minutes.

• Sprinkle the remaining 1 Tablespoon of flour over the shredded cheese.

• Add the cheese/flour in 4 separate batches, stirring to incorporate as each batch is added.

• Once the cheese is melted and combined, serve it immediately and enjoy!