Broccoli Cheddar Soup

I found a new recipe blog last fall and quickly got sucked in a read almost every single one of her recipes. I wanted to make them all! After seeing this recipe for Broccoli Cheddar soup I quickly bookmarked it to make for an upcoming meal. It did not disappoint! I am not a huge broccoli fan, and my Hubs is even less of one so he was pretty sceptical, but LOVED this soup. The key was blending it all together in a blender at the end. Most definitley a keeper!

Broccoli Cheddar Soup
(submitted by Michelle)
recipe from Annies Eats

Ingredients:
6 tbsp. butter, divided
¾ cup onion, chopped
1 cup carrot, chopped or shredded
4 cups small broccoli florets
3 cups low-sodium chicken broth
½ tsp. onion salt
½ tsp. garlic powder
4 tbsp. flour
2 cups milk
2 cups shredded sharp cheddar cheese
Freshly ground black pepper
Directions:
In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat.  Add the onion to the pan and sauté until tender, about 5-7 minutes.  Add the carrots to the pan and cook a couple minutes more.  Stir in the broccoli, chicken broth, onion salt and garlic powder.  Bring the mixture to a boil, then reduce the heat to a simmer.
In a medium saucepan, melt remaining butter.  Add the flour and cook for 1-2 minutes until golden brown, whisking constantly.  Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes.  Once the mixture has thickened, whisk in the cheese until completely melted.  Remove from the heat and add the cheese sauce to the soup pot.  Allow to simmer until warmed through and broccoli is tender.  Season with salt and freshly ground pepper to taste.  If desired, puree the soup with an immersion blender for a smooth texture.