Broccoli Cheddar Soup

Recipe from Cristen Clark, Food & Swine

Ingredients

• 5 tablespoons unsalted butter
• 1 sweet yellow onion, diced
• ¾ teaspoon flaky sea salt
• Freshly ground black pepper
• 2 cloves of garlic, minced
• ¼ cup cornstarch
• 2 cups half-and-half or whole milk
• 2 cups chicken or vegetable broth
• 5 cups chopped broccoli florets (1 extra-large or 2 small heads)
• 1 ½ cups matchstick carrots (3 large carrots, shredded)
• 2 ½ cups freshly shredded cheddar cheese
• ½ cup shredded cheddar cheese
• ½ cup sour cream
• 6 strips of bacon, cooked, chopped
• Chopped chives

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. 

Stir in the garlic and cook for an additional minute, then sprinkle in the cornstarch and whisk continuously for 1 to 2 minutes, or until the cornstarch turns golden brown. Slowly pour in the broth and milk, stirring continuously to prevent lumps from forming.

Add the broccoli and carrots and stir to combine. Simmer for 14 to 18 minutes, or until the broccoli is tender.

Gradually add the cheese, stirring after each addition, until all the cheese is melted, and the soup is creamy. 

Season to taste with additional salt and pepper. Serve in soup bowls or bread bowls garnished with extra shredded cheddar cheese, a dollop of sour cream, chopped bacon and chives.