3 Tablespoons of melted butter
1/2 Medium chopped onion
1/4 Cup of melted butter
1/4 Cup of flour
2 Cups of half-and-half cream
2 Cups of chicken stock
1/2 lb of fresh broccoli (chopped into bite sized pieces)
1 Cup of cubed potatoes
8 Ounces of grated sharp cheddar cheese
Salt and pepper to taste
Sauté onion and potatoes in butter and set aside.
Cook melted butter and flour using whisk over medium heat for around 5 minutes, stirring constantly.
Add the chicken stock and the half-and-half, then simmer for 20 minutes while checking/stirring occasionally.
Add the broccoli, potatoes and onions, cook over low heat for an additional 20-25 minutes.
Add salt and pepper to taste.
OPTIONAL- You can puree entire amount or partial amount, then add back to the pot. You don't have to puree anything if you'd rather have a chunkier soup.
Stir in cheese until melted and blended.
Serve with crackers or baked bread.
So good in the cool weather months! Enjoy! XO
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