Broccoli cheddar soup

Yield: 6 servings I made this for my QVS house of 6 people and doubled the recipe, we had some leftovers but definitely not 6 servings worth of leftovers.

Total time: 30-50 minutes

Ingredients:

• 1/4 cup butter
• 1/2 medium chopped onion
• 1/4 cup flour
• 2 cups chicken or veggie stock/broth
• 2 cups half and half cream
• 1/2 lb broccoli (about 3 cups) chopped into bite size pieces
• 1 cup carrot, julienned (matchstick carrots)
• 1/4 tsp nutmeg, optional
• 8oz grated sharp cheddar cheese (2 cups)
• salt and pepper

Instructions:

1. Melt butter and sauté onions until soft. Sprinkle flour over the mixture and cook over medium heat, stirring, for 1-2 minutes.
2. Whisk in the half & half and the broth.
3. Add broccoli and carrots. Cook over low heat for 20-25 mins or until veggies are tender
4. Add salt and pepper to taste.
5. Blend about 1 cup of soup and stir it back in for a smoother soup. Keep on low heat and add cheese. Stir in additional spices if desired.
6. Best served with bread!

Notes:

• When I doubled the recipe I ran out of cream so used 2 cups half and half and 2 cups whole milk. Came out fine, didn't really notice.
• Would chop the broccoli a little smaller next time.
• Have never used the nutmeg. Might be good?