8ozcheddar cheesemild, sharp, or extra sharp yellow cheddar cheese
Instructions
To a 5.5 quart dutch oven over medium heat add the butter until melted. Add the diced onions and saute 5 minutes.
Add the garlic and saute for another 1 minute.
Dust in flour, salt, pepper, and paprika. Stir and allow liquid to be absorbed for 2-3 minutes.
Slowly add the chicken or vegetable stock, stirring to lift anything from the bottom or sides. Stir occasionally for 5 minutes.
Add the broccoli and shredded carrots. Cover and simmer for 5-10 minutes.
Remove from heat and add the half and half and cheese. Stir until cheese has melted.
Serve with additional cheese on top.
Notes
If you would like the soup smoother, feel free to hit the finished soup with an immersion blender.
I highly recommend using half and half if possible, otherwise, you can substitute it with whole milk. Note that if you do substitute with whole milk it may be a little thinner.
Shred the cheese fresh from a block yourself instead of using prepacked shredded cheese. Prepackaged shredded cheese contains preservatives that prevent it from not melting as well and can also make the soup grainy.