Broccoli Cheddar Soup

I'm doing this post as a courtesy to my friend, Mary. By the way, Mary - the recipe was a "note" on facebook and not a blog post, which is why you didn't find it on here.  Also so for the lack of pictures, these were apparently all I posted on facebook.

So now I'll just repost here what I posted on facebook back on Nov. 04:

I was hunting the interwebz for recipes yesterday and trying to decide what to fix for dinner. It was cold and rainy and damn it, i wanted soup! Lo and behold, the Lord blessed me with this SUPER EASY recipe for Broccoli Cheddar Soup.


BROCCOLI CHEDDAR SOUP

INGREDIENTS:
¼ cup butter
1 onion, diced medium
3 cloves of fresh garlic, chopped
½ tsp fresh ground pepper
1 lb fresh broccoli florets
4 cups chicken bouillon
*12 oz. can of chicken broth*
½ cup all-purpose flour
1 ½ cups half & half
8 oz. shredded sharp cheddar



INSTRUCTIONS:
Melt the butter over medium heat.

Add onion; cook until softened.

Add garlic and pepper; cook 1 minute.

Stir in broccoli and chicken bouillon, bring to a boil, and then simmer 15 minutes until broccoli is tender.

Whisk flour into half &half in a separate bowl until dissolved (i first whisk all the flour into 1/2 cup half and half until a paste is formed, then add the rest of the half & half).

Add to soup, stirring until thickened.

*NOTE: Up until this point, I followed the recipe to the letter, but the soup thicken VERY quickly and soon became the consistency of porridge. So being the smart, crafty girl that I am, I added a can of chicken broth...slowly. I added about 1/3 of the can, stirred it very well and then added another third, stirred and so on.

Reduce heat to low, stir in cheese until melted.

Adjust seasonings as needed and serve with crusty french bread.



Enjoy!