Broccoli-Cheddar soup is one of the best comfort foods! This recipe makes a rich and creamy soup that goes perfectly with sour dough bread.<\/p>\n

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Start by chopping the onion, potato, and carrots into bite sized pieces.<\/p>\n

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Add them to a large pot or dutch oven along with 1 tablespoon of butter. \u00a0Cook over medium heat until the potatoes are easily pierced with a \u00a0fork.<\/p>\n

Depending on how large you cut your potatoes, you may need to cover the pot to allow steam to help cook them. (Just remember to stir so they don’t burn!)<\/p>\n

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Remove the veggies and set aside.<\/p>\n

Next you want to make a roux to thicken the soup. \u00a0Add the remaining butter and flour to your pot and whisk for about 3 minutes. \u00a0Once the roux is done, you want to add the half-and-half very slowly, whisking the entire time.<\/p>\n

* To make the soup healthier, you can substitute milk or a combination of milk and half-and-half. \u00a0The soup just won’t be as creamy. \u00a0Also be aware that the lower the fat content in milk, the more likely it is to curdle.<\/p>\n

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Once the roux and half-and-half are combined, reduce the heat and add in the chicken broth\u00a0and let simmer 10 minutes. \u00a0Then add the potatoes, onions, carrots, and broccoli. \u00a0Simmer for at least 25 minutes.<\/p>\n

Add the shredded cheese and season with salt and pepper.<\/p>\n

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Enjoy with crusty bread or in a bread bowl.
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