Broccoli Cheese Soup

• Produce

  • 1 Bay leaf
  • 4 cups Broccoli
  • 3 Carrots
  • 2 stalks Celery
  • 2 cloves Garlic
  • 1 Yellow onion, medium

• Canned Goods

  • 2 1/2 cups Chicken stock

• Baking & Spices

  • 3 tbsp Flour
  • 1 pinch Nutmeg
  • 1 Salt and pepper

• Dairy

  • 2 cups 2% milk
  • 3 tbsp Butter
  • 1 8 ounce block Cheese

Found on apinchofhealthy.com

Description

Directions

• Preheat a large pot or dutch oven over medium heat.
• Add 2 Tablespoons of butter to the pot to melt.
• Add onions, celery and carrots, and cook for about 5 minutes.
• Add garlic, and cook 1 minute more.
• Add the other 1 tablespoon of butter, and give it a few seconds until it melts. 
• Then add flour, stir to coat, and cook for another minute.
• Whisk in the stock and milk to incorporate the flour and break up any lumps.
• Add in the bay leaf and broccoli florets.
• Bring to a boil, reduce heat to low, and simmer on low until the soup thickens and the broccoli is tender (about 7 minutes).
• Remove the bay leaf, and turn off the heat.
• Add the cheese and a pinch of nutmeg (optional), and stir until it is well-incorporated.
• Garnish with more shredded cheese and bacon bits if desired and serve immediately.