Broccoli Cheddar Soup

A creamy, cheesy, filling soup for a winter day.

Serves 5 or 6

6 Tablespoons butter
1 medium onion
1 teaspoon minced garlic
1/4 cup flour
2 cups half and half
3 cups chicken broth
1/2 pound fresh broccoli
2 cups carrots, julienned
salt and pepper to taste
8 ounces grated sharp cheddar cheese

Saute onion and garlic in butter until onion is tender. Stir in flour; a paste will form. Continue cooking and stirring over medium heat for about 2 minutes. Stirring constantly, slowly add half and half and then the chicken broth. Simmer for 20 minutes.

Add broccoli and carrots.
Timesaving tip: If you to not have a mandoline to julienne your carrots, you may be able to find "matchstick" carrots in your grocery store.

Cook over low heat until the veggies are tender and soup has thickened, 25 minutes to 1 hour, stirring occasionally. When soup is thickened, add the cheese. Stir until well blended. Serve when cheese has melted.

If soup gets too thick, you can thin it with extra milk or chicken broth.