4 Servings. This soup makes a warm meal and is easy to prepare.
½ small onion, chopped
3 tablespoons butter
2 tablespoons flour
1 cup Longmont Dairy Half & Half
12 ounces chicken broth
2 cups chopped fresh broccoli
1 stalk celery chopped
1 large carrot sliced medium
1 ½ cups shredded Tillamook Cheddar Cheese
Salt and pepper
Sauté chopped onion, until tender, in melted butter over medium heat. Add flour and quickly whisk until mixture browns. Slowly add LDF Half & Half, stirring constantly until smooth. Stir in the chicken broth. Add salt and pepper to taste.
Simmer soup on medium low for about 10 minutes. Add the remaining vegetables. Simmer until the vegetables are tender (for about 20 to 30 minutes). Lower heat to low and stir in Cheddar cheese. Simmer for 5 minutes to melt.
Mooo News, March 2019