Directions
- 1In a medium hot skillet, add four tablespoons of unsalted butter.
- 2Toss in a diced onion and cook this down for about five to six minutes.
- 3Add garlic and flour and cook for an additional two minutes to get the raw flavor out.
- 4Slowly add in four cups of chicken broth, constantly stirring until it comes nice and smooth.
- 5Add one cup of heavy whipping cream.
- 6Add one sliced carrot and four cups of chopped broccoli.
- 7Add a little bit of smoked paprika and some salt and pepper.
- 8Stir this up and bring it to a simmer for 15 minutes until everything is tender.
- 9Turn the heat down to low and slowly add in cheddar cheese, one handful at a time, slowly mixing as you go.
- 10Let this cool and thicken up.
- 11Add some salt if needed.
- 12Serve in a bread bowl with extra cheese and bacon bits.
Ingredients
- 4 tablespoons unsalted butter
- 1 medium diced onion
- 3 cloves garlic, minced
- 0.33 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy whipping cream
- 1 large sliced carrot
- 4 cups chopped broccoli florets
- 0.5 tsp smoked paprika
- to taste salt
- to taste pepper
- 3 cups sharp cheddar cheese, freshly shredded
- bacon bits
Equipment
skilletDutch oven
Tips
- Keep seasonings simple
- Do not boil the soup after adding cheese
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