Broccoli Cheddar Soup!

 One of the best soups is Broccoli Cheddar Soup! This is a quick recipe perfect for those Autumn days and it's a one pot meal.

------------------------------------------------------------------------------------------------------------------------

Prep Time: 30 minutes
Cook Time: 20-40 minutes
Serves: 6

Items Needed:

• Large pot
• Measuring utensils

Ingredients:

• 2 12oz bags frozen broccoli (fresh is fine)
  
• 2 large carrots, peeled & diced
• 2 medium yellow onions, diced
• Optional (one, two or all three): 
• 4 ribs celery, diced
• 5 russet potatoes, diced
• 4 green onions, whites only, diced
  
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 2 cups heavy cream
• 32oz vegetable broth
• 1/2 cup sour cream
  
• 1lb Velveeta cheese, diced
  
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic, minced
  
• 1/2 teaspoon paprika
• 1/2 teaspoon dry mustard
  
• 1/2 teaspoon dill
  
• 1/2 teaspoon salt
  
• 1/2 teaspoon pepper
•  Optional Toppings:
• Green onions
• Cheddar cheese
• Oyster crackers
  

Directions:

1. If you are adding potatoes, boil them in a very large pot for about 20 minutes with some salt until the potatoes are tender and a fork slides through them easily. Drain potatoes and set aside. Use the same pot. If not using potatoes, skip this step.
2. In a large pot, add the butter, garlic, carrots & onions. Add the celery & white onions if you are using them. Let them cook for about 7 minutes on medium high heat until they get soft. Steam your broccoli as you normally would. Drain and set aside the broccoli. I drained them in the same colander as the potatoes and kept them together sitting aside.
   
3. Add the flour and cook on medium low heat mixing in the flour to make sure it's being cooked to form a thick roux. Once the roux is formed, add the heavy cream a little at a time mixing it in to keep the roux on the thick side.
4. Add the vegetable broth and turn it up to medium high heat. Stir in all the seasonings, the broccoli & potatoes, the sour cream, and velveeta cheese. Stir occasionally and let the velveeta cheese melt for about 10 minutes.
   
5. Add the cheddar cheese and stir it again until melted. Turn off heat.
   
6. OPTIONAL: If you added potatoes, I highly recommend this and this will help create a thicker soup. Use a potato masher in the soup the break up the potatoes and other vegetables. I would still advise this even if you didn't add potatoes as well.
   
7. Serve with your favorite toppings and add any additional salt and pepper to taste.