Broccoli Soup

 For this recipe, you will need:

• Butter: I recommend using unsalted butter since the chicken broth in this recipe can be quite salty.
• Yellow onion: You’ll need one small yellow onion, finely diced.
• Frozen broccoli florets: You can also use fresh, if desired.
• All purpose flour: To thicken the soup.
• Chicken broth or stock: You can also use vegetable stock.
• Carrots: You’ll want to cut these julienne style or buy the pre-shredded carrots in a bag.
• Salt: I really recommend doing salt to taste in this recipe. Depending on your brand of chicken stock, you may want less or more salt.
• Pepper, paprika, and garlic powder: To season the soup with.
• Cheddar cheese: I used a sharp cheddar.
• Half and half: You can also substitute whole milk if that’s what you have on hand.

• In a large cooking pot, melt the butter and saute the diced onion over medium heat until translucent.
• Pour in one cup of chicken stock then whisk in the flour. Turn your heat to low.
• Add in the salt, pepper, paprika, and garlic powder.
• Add the remaining chicken stock, half and half, and cheddar. Stir until everything the cheese is well combined.
• Add in the broccoli and carrots. Let the soup simmer for 30 minutes, stirring occasionally.
•