Ingredients: 10 ounces fresh broccoli, chopped,2 tablespoons butter,1 cup carrots, chopped,2 cups chicken broth,2 cups fat free half and half,2 tablespoons flour,salt and pepper to taste,8 ounces sharp cheddar cheese
Instructions:
- Melt butter in stock pot.
- Add the flour and stir to a paste for about 2 minutes. Slowly add the fat free half and half you are basically starting with a roux. Once you have your thick white sauce, add chicken broth, broccoli and carrots. Simmer for 30 minutes or until the veggies are tender.Puree the soup.
- Remove from heat and stir in cheese until melted. I tend to under salt the soup because I think the cheese is salty enough, but you can decide for yourself!
