• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

Keep heat on the pot, from medium low to medium high.

§Details

• ⏲️ Prep time: 15 minutes
• 🍳 Cook time: 45 mins
• 🍽️ Servings: 9

§Ingredients

• 6 tbsp butter / cooking oil
• 1 medium / large yellow onion (chopped)
• 6 cloves garlic
• 3/4 cup all purpose flour
• 1.5 tsp salt
• 1.5 tsp black pepper
• 3 tsp paprika powder
• 3 tsp ground mustard powder
• 0.5 tsp cayenne powder
• 6 cups chicken / vegetable stock
• 4 broccoli heads (chopped into florets : discard stem)
• 6 carrots (shredded)
• 1 cup cornstarch mixed with 1 cup water
• 6 cups dairy milk (no plant-based)
• 9 cups cheddar cheese (shredded)

§Directions

1. Heat up pot on medium heat
2. Add 6 tbsp butter / cooking oil
3. Add a chopped yellow onion
4. Sauté in pot until onion is soft and tender
5. Add 6 cloves minced garlic
6. (If pot looks dry, add splash of water too)
7. Once pot has a nice garlic & onion aroma, add in 0.75 cup of all purpose flour , 1.5 tsp salt , 1.5 tsp black pepper , 3 tsp paprika powder , 3 tsp ground mustard powder , & 0.5 tsp cayenne powder .
8. Mix in the dry ingredients with the vegetables .
9. Add in the 6 cups of chicken / vegetable stock . (One cup at a time on medium high heat)
10. Stir & wait until pot boils .
11. Add chopped broccoli florets & shredded carrots
12. If you want a thicker soup , then add in the 1 cup cornstarch mixed with 1 cup water .
13. Let boil for 15 mins , then check if vegetables are at preferred softness.
14. Add in 6 cups of dairy milk & 9 cups of cheddar cheese .
15. Cook for about 1 - 2 minutes
16. Enjoy & store in fridge with air tight containers !