- 1/4 cup butter, plus 1 tablespoon
- 1 medium onion, chopped
- 2-3 carrots, chopped
- 1/4 cup flour
- 20+ ounces chicken broth
- 1 cube chicken bouillon
- 2 bags frozen broccoli (small chunks) or equivalent fresh
- 2 cups whole milk
- 1 pint half and half
- 8 oz block sharp cheddar cheese, grated or sliced
Saute onion in 1 tablespoon of butter. Add chopped carrots, and cook slightly. Set aside.
Melt 1/4 cup butter. Add flour. Cook for about 3 minutes until slightly golden brown. Add chicken broth and bouillon. Heat to simmering, and cook for 15-20 minutes.
Add onions, carrots, and broccoli. Add milk and half and half. Cook over low heat for 20 minutes. Do NOT boil.
Scoop about half of the mixture into a blender and puree. Pour back into saucepan. Add salt to taste. Add sharp cheddar cheese while cooking over low heat. Once all cheese is melted, soup is ready to serve.