I found this recipe off Pinterest and tweeked it a bit for our tastes. It was so good!!! I ate the leftovers for lunch today and may/may not have wanted to lick my bowl.
You can find the original recipe here but my tweeked recipe is below...
- 1/4 cup butter
- 1 chopped onion
- 1 clove garlic
- 1/4 cup self-rising flour
- 1 cup half-and-half
- 1 cup milk
- 3 cups water/3 chicken buillion cubes dissolved in it
- 1/2 lb fresh broccoli, chopped
- 1 cup carrot, shredded and chopped
- 1/4 tsp nutmeg (left it out)
- 1/4 tsp cardamom (left it out)
- 8 ounces grated sharp cheddar cheese
- 4 ounces grated Colby jack cheese (I used Velveeta)
- Salt and pepper to taste
- Hot Sauce (optional)
Sauté the onion (and garlic) in the butter over medium heat. Remove the onions (you can actually leave the onions in there) and add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.
Add the onions back in, along with the broccoli and carrots. Simmer on low heat for about 20 minutes.
Season the soup with the salt, pepper, nutmeg, and cardamom. Stir in the cheeses and let simmer for 10 minutes longer before serving.
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