Broccoli Cheddar Soup

INGREDIENTS

• 1/2 cup butter

• 1 medium chopped onion

• 1/2 cup of flour

• 4 cups of half and half cream

• 4 cups of chicken stock or broth

• 1.5 lbs of fresh broccoli or frozen broccoli (2 x 12oz bags)

• 2 cups of carrots, julienned (produce section) or diced (frozen 12oz bag)

• 16oz cup Pine River Sharp Cheddar Cheese Spread (Pick your favorite flavor)

• Salt and Pepper

DIRECTIONS

• Melt butter and sautee onions in butter until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes

• Whisk in the half & half and chicken stock. Add Pine River Cheese Spread.

• Bring to boil then reduce heat to medium

• Add the broccoli and carrots. Cook over medium-low heat for 20-25 minutes or until broccoli and carrots are tender.

• Add salt and pepper.

• You can leave teh soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup (thats what Harold does!)

• Serve with crusty bread.

Recipe and photos courtesy of Chef Harold of Pine River!