Broccoli Cheddar Soup

Heat the 2 Tablespoons butter in a large heavy pot over medium-high heat. Once melted, add the 1 small onion, and cook for 2-3 minutes, until softened.

Add the 3 cloves garlic, and cook for another 30 seconds, until fragrant.

Add the 4 cups broccoli, 1 ½ cups carrots and 3 cups chicken stock.

Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, until the broccoli is tender.

Add the 1 ½ cups half and half, 2 cups cheddar cheese, ½ teaspoon paprika, ¼ teaspoon dry mustard, ½ teaspoon kosher salt + ¼ teaspoon pepper. Stir until the cheese is melted.

Whisk together the 2 Tablespoons cornstarch and 2 Tablespoons water, then add the slurry to the pot. Continue to heat and stir until the soup is thickened.

If you’d like a creamier soup, blend some or all of the soup with an immersion blender or a regular blender.

Enjoy!