Broccoli and Cheddar Soup 

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Ready In: 40 Minutes

Servings: 6

Ingredients:

1/4 cup butter

1 onion, cut into medium dice

4 cloves fresh garlic, minced

½ cup grated carrot

1 stalk chopped celery

½ teaspoon ground white pepper

½ teaspoon ground mustard

1 lb fresh chopped broccoli

1 gold potato, medium dice

Dash hot pepper sauce

1 quart chicken broth

1/2 cup all-purpose flour

1 1/2 cups whole or 2% milk

salt to taste

8 ounces shredded sharp Cheddar cheese

2 slices pepper jack cheese

¼ cup grated parmesan cheese

Garnish

2 slices crisp cooked bacon, crumbled

Directions:

Melt butter over medium heat in a stockpot. Cook onion in butter until softened. Add garlic, carrot, celery, ground mustard and pepper; cook for 1 minute, then stir in broccoli and potato. Stir in chicken broth. Bring to a boil and simmer until broccoli and potatoes are tender, 10 to 15 minutes.

Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.

Season with salt to taste.  Garnish with crumbled cooked bacon.