I love soup weather, which means fall, winter and early springtime. This is a good creamy cheesy soup full of flavor. Goes great with a light green salad and definitely some good crusty break to maybe soak up some of the good creamy broth. I hope you give this a try.
2 cups Half n’ Half (if you use heavy cream 1 1/2 cup add 1/2 cup more broth)
Salt and Pepper to taste
1 Bay Leaf
1/2 tsp Smoked Paprika
1/2 tsp Thyme
3 cups Broccoli florets (and stem) cut in small pieces
2 Carrots, thinly sliced and rough chop
2-3 small White Potatoes, peeled and diced
2 1/2 cups Cheddar Cheese, grated
1/4 cups Parmesan Cheese, grated
Extra Cheddar cheese for garnish
Parsley, chopped for garnish
In a large saucepan, on medium heat, melt 2 Tbsp of the butter. Add the onions and sauté until just turning soft. Add the garlic, dash of salt and pepper and cook until the garlic is aromatic. Add the flour and whisk and cook until the flour is cooked and a light golden color.
On medium low heat, slowly add the broth and whisk until combined. Add in the half and half and continue to whisk. Season with salt and pepper, bay leaf, thyme and smoked paprika. Continue to cook the creamy broth until thicken, about 15 minutes.
Add in the broccoli and carrots and continue to cook until the vegetables are slightly soft.
Add in the cheddar and parmesan cheese. Slowly stir until combined and the cheese has melted and thoroughly mixed into the creamy broth. Add more broth or half and half if the soup is too thick, a little at a time. Continue to cook for about another 15 minutes. Taste and add more seasonings if needed.
Serve with favorite bread, crackers and/or salad.
Enjoy … gathering around the table with family and friends.
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