Better than Panera broccoli cheddar soup
Ingredients
- ½ Stick of butter (¼ cup)
- ½ Of a medium yellow onion, chopped
- 2 tablespoon minced
- 2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
- 3 cups chicken stock
- ¼ cup Corn starch + 1 tablespoon of water (mix this together in a bowl)
- 2 bay leaves
- 1 large carrot, peeled and chopped small
- 4 cups Broccoli florets (about 1 head)
- 2 ½ cups Grated cheddar cheese (about 8 ounces
- Salt and Pepper to taste
- 2 bread bowls (more if you have extra soup)
Instructions
- In your dutch oven add the butter, chopped onion, and garlic on about medium heat until tender.
- Slowly add the half and half and chicken stock. 3. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest.
- Add the bay leaves and cook on medium low until thickened.
- Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper and serve in bread bowls.