Broccoli Cheddar Soup

This is a knock-off of the Panera BC soup.

• 1/4 cup butter
• 1/2 chopped onion
• 1 clove garlic, minced
• 1/4 cup flour
• 1 cup half-and-half
• 1 cup milk
• 2 cups chicken stock
• 1/2 lb fresh broccoli, chopped
• 1 cup carrot, shredded and chopped
• 1/8 tsp cardamom
• 8 ounces grated sharp cheddar cheese
• 4 ounces grated colby jack cheese
• Salt and pepper to taste

Sauté the onion and garlic in the butter over medium heat.  Remove the onions and add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.  Add the onion and garlic back in, along with the broccoli and carrots. Simmer on low heat for about 20 minutes.  Season the soup with the salt, pepper, nutmeg, and cardamom. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving.

Recipe from Sugar Crafter.