Ingredients:
● ½ stick unsalted butter
● 1 small finely chopped onion
● 1 tsp minced garlic
● ½ tsp salt
● 1 tsp black pepper
● ½ cup all-purpose flour
● 3 cups of low sodium chicken broth
● 1 cup heavy whipping cream
● 2 cups shredded carrots
● 3 cups small chopped broccoli florets
● ¼ tsp garlic powder
● ¼ tsp cayenne pepper
● 2 cups shredded cheddar cheese
Instructions:
1. In your dutch oven, over medium low heat, melt the butter.
2. Add the chopped onion, and cook until softened.
3. Add minced garlic, salt, and pepper then mix well until garlic is fragrant (30 seconds to one minute).
4. Slowly add the flour, stirring continuously.
5. When the flour is well incorporated, add 2 cups of the chicken broth. Stir continuously.
6. Add the heavy whipping cream, stir continuously.
7. When the soup begins to simmer and thicken, add your remaining cup of chicken broth, then stir.
8. Add your carrots and broccoli, mix, then cover and simmer for 10 minutes.
9. Uncover, add garlic powder, cayenne, shredded cheddar, and mix.
10. When the cheese is fully melted, it’s time to serve!
***Optional: We enjoy serving ours with some extra shredded cheddar and croutons on top!
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