BROCCOLI CHEDDAR SOUP

Steps:

• Place butter in a large soup pot or Dutch oven over medium heat and cook until melted.
• Add diced onion and cook until softened and translucent (about 5 minutes).
• Sprinkle flour over the butter/onion and whisk until smooth and no lumps remain.
• Slowly, while whisking, add milk to the mixture. Whisk until combined and mixture is thickened.
• Add chicken broth, heavy cream, broccoli, carrots, salt, sugar, black pepper, onion powder, garlic powder, and ground mustard. Whisk until combined.
• Bring to a boil over medium/high heat while stirring frequently. Reduce heat to a simmer and cook until thickened.
• Transfer the soup in batches to a blender or (preferred) use an immersion blender to puree. Puree as much of the soup as you would like until desired consistency is reached, I usually use an immersion blender and puree about 75% of the soup, leaving some pieces of broccoli intact.
• Add grated cheese and stir until melted (keep heat on low). Add additional salt and pepper to taste and serve.