This broccoli cheddar soup is delicious and it makes a lot. You can freeze this soup for up to two months.
Ingredients:


1 stick butter (1/2 cup)
1 large onion, minced
1 large clove garlic, minced
salt and pepper to taste
1/8 tsp. cayenne pepper (red pepper)

1 large carrot, grated
2-3 small potatoes, grated
1/2 cup flour
4 cups chicken broth ( you may need more if the soup is too thick, or you can add extra water)
1 large head fresh broccoli, chopped (I used one and a half heads of broccoli)
1 quart of half and half
3- 8oz. blocks cheddar cheese, grated


Directions:


In your large pan, melt your butter over medium heat.
Once melted, add your onion and cook a couple of minutes, then add your garlic and cook a few seconds, then add your seasonings.


Add your carrots and potatoes and cook for 5-8 minutes, stirring occasionally.


Add your flour. Stir well and cook for a couple minutes.


Add your chicken broth and stir well. Bring to a simmer, stirring occasionally.


Add your broccoli and stir well. Bring to a simmer and let this cook for around fifteen (15) minutes, or until your desired tenderness. If the soup is too thick at this point, you can add more chicken broth or water. Stir occasionally.


Add your half and half and mix well. Bring the soup to a simmer. Once it simmers, turn off the heat.
Add the cheese a couple of handfuls at a time, stir, then add some more. Once all of your cheese is added, stir until it's melted.
Serve your soup.


You can freeze this soup for up to two months.
I hope you enjoy!