Ingredients Jump to Instructions ↓

  1. 1/2 cup butter

  2. 1/2 cup flour

  3. 1 medium onion, diced small

  4. 2 cups matchstick cut carrots

  5. 2 heads of broccoli, just the florets cut off

  6. 4 cups chicken stock

  7. 4 cups milk

  8. 4 cups or 16 oz cheddar cheese

  9. 1/4 teaspoon of nutmeg

  10. salt and fresh cracked pepper (go a little heavy on the pepper)

Instructions Jump to Ingredients ↑

  1.  Add carrots and broccoli to a saucepan. Add chicken stock and bring to a boil. Cook over medium heat until vegetables are very tender, about 15 – 20 minutes.

  2.  In a large soup pot, add butter and onion. Add salt and pepper. Saute over low heat until onions are tender. Add flour and cook for 2 -3 minutes. Add milk and whisk constantly until mixture starts to come to a boil. Then add chicken stock and vegetables. Add nutmeg. Bring to a simmer and simmer for 10 – 15 minutes. Then remove from heat. Stir in cheese until melted. Don’t bring to a boil again because it may separate.


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