Cottage Fare ~ Soup for a Cold Winter's Night

We are having exceptional cold weather for the North Georgia Mountains.  Temps were in the teens last night with a low at our cottage of 15.2 degrees.  Though we live in the mountains we just don't normally get such cold weather .    Its the perfect night for soup so I want to share this recipe for the best Broccoli Cheddar Soup !    This makes a nice thick yummy soup full of rich broccoli and cheddar cheese flavor .  The men in my life will love it .  I am adding their favorite bread,  Pillsbury Crescent Rolls . 


Broccoli Cheddar Soup

6 tbsp. butter, divided


2/3 cup onion, chopped

1 cup carrot, chopped or shredded

4 cups small broccoli florets

3 cups low-sodium chicken broth

½ tsp. onion salt

½ tsp. garlic powder

4 tbsp. flour

2 cups milk

2 cups shredded sharp cheddar cheese

Freshly ground black pepper



Directions:

In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion to the pan and sauté until tender, about 5-7 minutes. Add the carrots to the pan and cook a couple minutes more. Stir in the broccoli, chicken broth, onion salt and garlic powder. Bring the mixture to a boil, then reduce the heat to a simmer.



In a medium saucepan, melt remaining butter. Add the flour and cook for 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from the heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and freshly ground pepper to taste. If desired, puree the soup with an immersion blender for a smooth texture.