¼ Cup GF Flour (I use Cup4Cup, you can use regular flour if you like)
1½ Cups Half and Half
½ Cup Low Fat or Nonfat Milk
2 Cups Chicken or Turkey Stock (I used the stock I made after Thanksgiving)
1 Bag Precut Broccoli Florets
1 Bag Matchstick Carrots
2 Cups Grated Cheddar Cheese
Salt to Taste
Pepper to Taste
Instructions
Chop the Onion. Saute the Onion in a Tablespoon of Butter. (Save even more time by buying pre-chopped onion from Trader Joe's.)
In a medium sauce pan, melt the ¼ Cup Butter and the ¼ Cup Flour, whisking together to make a rue.
Add the Half and Half and the milk and keep whisking constantly.
Add the Stock and let simmer for 7-10 minutes.
Add all Veggies and Cook over Low Heat for 20-25 minutes.
Blend the soup with a hand blender until your desired smoothness is achieved. (I like it a little chunky usually. It makes me really think I'm getting some good veggies when I can see them. ;-) )
Add Salt and Pepper to taste and serve.
Recipe by at https://www.thehungrydater.com/broccoli-cheddar-soup/