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Creamy Broccoli Cheddar Soup

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Course Dinner, Soup

Ingredients
  

  • 4 Tablespoons Salted Butter
  • 1/2 Chopped Sweet Onion
  • 3 Cups Fresh Broccoli Packed in tight to each cup
  • 1 Cup Chopped carrot
  • 1 32 oz Box Organic Chicken Stock
  • 2 Cups 2% or Whole milk
  • 1/2 Teaspoon Paprika
  • 1/2 Teaspoon Garlic Powder
  • 1/2 Teaspoon Mustard Powder
  • 2 Tablespoons Corn Starch
  • 4 Tablespoons Milk
  • 1 8oz Block Cream Cheese
  • 2 1/2 Cups Sharp Cheddar Cheese
  • 1 1/2 Teaspoons Salt

Instructions
 

  • Add butter to a large pot.
    2. Finely chop onions and add to the pan. Saute until golden brown and caramelized.
    3. Chop carrots into small pieces and add to the onions in the pot.
    4. Finely chop fresh broccoli and pack tightly into each cup. Add to pan.
    5. Add chicken stock and bring to a simmer. Allow veggies to simmer for 5-7 minutes or until tender.
    6. Add milk and garlic powder, paprika and mustard powder. Bring to a simmer again.
    7. Thicken soup with cornstarch slurry by mixing milk and cornstarch and adding to the pot when it is on a low boil.
    8. Turn heat to low and add cream cheese and cheese. Stir until melted.
    9. Season with salt and pepper. ENJOY!

Notes

If you are using chicken broth instead of stock, start with less salt and season by taste testing once all ingredients are added. You may not need more than a teaspoon. 
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