Broccoli Cheese Soup (one pot)

I love a good broccoli cheese soup.  This has become my go-to recipe because it is delicious and is made in one pot.  As you're chopping up the broccoli florets for this soup, you'll have leftover stems.  You can cut some (or all) of the stems up and cook them with the onion to avoid waste.  A note on leftovers: while broccoli cheese soup can look a little grainy when reheated (I think this is because it contains milk), it still tastes good.

Broccoli Cheese Soup (one pot)

Serves 4-6

Ingredients:

5 tablespoons butter, divided

1 small onion, minced

3 cloves garlic, minced

1 cup broccoli stems, chopped (optional)

1/4 cup flour

2 cups milk

2 1/2 cups low-sodium chicken broth
3 cups broccoli florets, chopped into small pieces

1 cup chopped carrot (or shredded carrots)

1 teaspoon salt, or to taste

1/2 teaspoon pepper

8 ounces extra-sharp cheddar cheese, grated

Directions:

1. In a large pot, melt 1 tablespoon butter over medium heat.  Add onion, garlic, and broccoli stems.  Saute for 5 minutes.

2. Add remaining 4 tablespoons butter to pot.  When butter is melted, sprinkle in flour.  Cook over medium heat for 2-3 minutes, until thickened.  Slowly pour in milk, whisking constantly.  Gradually stir in broth, whisking constantly.  Simmer 10 minutes, or until thickened, whisking occasionally.

3. Add broccoli florets, carrot, salt and pepper.  Simmer about 10 minutes, or until the broccoli is bright green and fork-tender.

4. Move the pot off the heat.  Gradually stir in most of the grated cheese, adding one handful at a time and stirring until melted.  

5. Dish into bowls and top with remaining cheese.

Source: adapted from www.pinchofyum.com