My kids could live off of Broccoli Cheddar Soup and be totally content for probably the rest of their lives. It's in the top 5 most requested recipes in our house. It's hearty, creamy, and according to the kids even better then Panera! It's perfect cold weather food!

Broccoli Cheddar Soup is a traditional dinner the night we decorate our Christmas tree, so this year like the previous 10 years I made a big pot of this family favorite. It's a tradition I always look forward to this time of year.

It also happens to be simple enough to make during the week as an easy dinner, or weekend lunch, with sourdough bread. Broccoli Cheddar Soup reheats well if your lucky enough to have leftovers, which usually doesn't happen around our house.

In a large pot melt 3 tablespoons Butter, and 2 tablespoons Olive Oil. Add 1 Medium Sized Diced Onion. Cook until onions starts to caramelize.

Sprinkle 2/3 cup Flour over the top of onions and stir until well combined. I find a flat whisk works best to prevent lumps.

Slowly stir in 7 1/2 cups Chicken Stock to prevent lumps.

Add 9 cups Broccoli Florets and 3 whole Shredded Carrots.

Bring to a simmer, cover, and cook until broccoli is desired doneness.. Logan likes it when I make the broccoli really soft for this soup, so I simmer it for about 30 minutes. If you like the broccoli with more texture check it around 15-20 minutes.

Remove from heat, stir in 1 cup Whole Milk, and 1 cup Heavy Cream.

Stir in 4 cups Shredded Cheddar Cheese, until melted. Taste Broccoli Cheddar Soup, and add salt if needed.

Serve with Sourdough Bread for dipping.

yield: 6 ServingsAuthor: Serena Bakes Simply From Scratchprint recipe

Broccoli Cheddar Soup

Creamy, hearty Broccoli Cheddar Soup is a family favorite!

prep time: 10 MINScook time: 30 MINStotal time: 40 mins

INGREDIENTS:

• 3 tablespoons Butter
• 2 tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 2/3 cup All-Purpose Flour
• 7 1/2 cups Chicken Stock
• 9 cups Broccoli Florets, Cut Into Bite Sized Pieces
• 3 whole Carrots, Shredded
• 1 cup Whole Milk
• 1 cup Heavy Cream
• 4 cups Cheddar Cheese, Shredded
• Sourdough Bread To Serve With Soup

INSTRUCTIONS:

1. In a large soup pot melt butter, add oil, and onion, over medium-high heat. Cook until onion starts to caramelize.
2. Sprinkle flour over the top of onion, and whisk until well combined. Slowly stir in chicken stock to prevent lumps, preferably using a flat whisk. Add broccoli florets, and carrots. Bring to a simmer, cover, and cook for 15-30 minutes until broccoli is desired doneness.
3. Remove from heat, stir in milk, cream, and cheddar cheese. Stir until cheese is melted. Taste soup and add salt if needed.
4. Serve with sourdough bread.

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