White Cheddar Cream of Broccoli Soup

I'm mostly a meat and potatoes girl. Other than roasted Brussels Sprouts, I am not that crazy about most vegetables. So the way I make sure I eat enough of them, is to put them in my homemade soups. Like this cream of broccoli soup....now this is the way to eat broccoli! Here's another wonderful soup I make and freeze for cold winter days. I like to serve this in a hollowed out bread bowl too. So good and so easy to make!

White Cheddar Cream of Broccoli Soup

6 cups water
10 ounces fresh or frozen chopped broccoli florets
3/4 cup finely chopped onion
2 cups shredded white cheddar cheese
2 teaspoons salt
2 teaspoons white pepper
1 teaspoon garlic powder
1 cup milk
1 cup heavy cream or half and half
1/4 cup butter

In a large soup pot, bring the water to a boil. Add the broccoli and onion and boil for 10 to 12 minutes. Add the cheese, salt, pepper, and garlic powder. Cook over medium heat, stirring constantly, until the cheese melts. Add the milk, cream, and butter. Heat to boiling, stirring constantly.

If you like your broth thicker, whisk 1/2 cup cold water with 1/3 cup flour until smooth. Slowly add to the hot soup, stirring rapidly. Continue to cook, stirring constantly, until the soup is the consistency of heavy cream. Serve hot with a little shredded cheese (yellow or white) on top.

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