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Creamy Broccoli Soup

½ cup butter

1 medium onion diced

1 cup carrots finely sliced

12 oz broccoli florets

2 quarts chicken broth

1 cup milk

1 cup heavy cream

3 tablespoons flour

½ tsp salt

½ tsp pepper

½ tsp garlic powder

8 oz Monterrey Jack cheese shredded

8 oz Sharp Cheddar cheese shredded

¾ cup instant mashed potatoes (add more if needed to thicken)

Place carrots and broccoli in a microwave safe bowl and microwave on high (covered) for 4-5 minutes until veggies are tender.  (This reduces the overall cooking time of the soup.)

In a large pot, melt butter and saute the onions with garlic powder, salt and pepper until tender.  Add the flour and stir until dissolved.  This mixture will be relatively thick.  You may want to turn down the temperature a bit so it does not burn and stick to the bottom of the pot.  Add the broth and cheese and stir until the cheese is melted.  Once the cheese is no longer stringy in texture, add the carrots and broccoli, milk and cream.  To help thicken the soup, add the instant mashed potatoes (dry).  You may add more or less, depending on the thickness you wish to achieve. Turn the heat down on low to keep the soup warm.

Notes:  Anytime there is cream or milk in a soup, it is best to turn the heat down to avoid scorching.  The soup will be done when it is heated thoroughly because the veggies were tender when they were added.  If you do not have a microwave to pre-cook the veggies, they can be cooked in the broth, but wait until they are completely cooked and tender before adding the flour and instant potatoes.

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