Carrot Broccoli Cheese Soup

1 Tablepsoon + 1/4 cup Butter (divided)

1 Onion, diced small

1 Garlic clove, minced
1/4 cup Flour
2 cups Chicken Broth

1 cup Milk

1 cup Heavy Cream
3/4 teaspoon Salt

3/4 teaspoon Pepper

1/2 teaspoon Paprika 

1/2 teaspoon Ground Mustard

Pinch Cayenne

2 Carrots, peeled and thinly sliced rounds

1 head Broccoli, florets cut into bite size pieces, stalk trimmed and chopped

8 oz Block Sharp Cheddar Cheese, shredded

In a soup pot melt 1 Tablespoon Butter over medium high heat.  Sauté Onions for about 4 minutes.  Add garlic and cook for another 30 seconds.  Remove to a small bowl.

In the same soup pot melt 1/4 cup butter over medium high heat.  Remove from heat and stir in flour till combined.  Return to heat and pour in chicken broth, milk, and cream (I like to combine them into a 4 cup measurer so they pour together).  Wisk constantly for about 5 minutes.  

Lower heat to medium low and continue whisking occasionally for ~15 minutes.  You only want it to be at a simmer.  

Add seasonings and combine with whisk.  

Stir in veggies included set aside bowl of onions.  

Simmer for 20-25 minutes.

Add cheese in small amounts while stirring to incorporate throughly before adding more small amounts.  

Note:  To make it a more hearty meal instead of a side dish add 2 red potatoes, diced, when you add the veggies to the soup.  Then add 3-4 oz of diced ham before you add the cheese.