Broccoli Cheddar Soup

3 cups broccoli florets, chopped

4 cups chicken broth

1 cup matchstick carrots

1/2 onion, diced

2 cloves of garlic, minced

4 Tbsp butter

4 Tbsp flour

1 cup heavy cream

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp nutmeg

1/4 tsp cayenne pepper

1/2 tsp salt

1/4 tsp black pepper

In a medium pot place the chicken broth, broccoli, diced onions, minced garlic and carrots. Bring to a boil and let boil stirring occasionally until veggies are tender about 7 minutes.

In a medium stock pot place butter and flour, whisking constantly on medium heat until butter is melted with flour (your roux).  Remove from heat and slowly pour your broccoli mixture into your butter/flour roux, mix well. Slowly add your heavy cream, place pot back on the stove on low, uncovered and let simmer. Once it has begun to simmer add your garlic and onion powder, nutmeg, cayenne and salt and pepper. stir till combined. While stirring constantly add your cheese.

Simmer on Low/Med for about 7 minutes stirring occasionally. Serve your soup with a little cheese sprinkled on top and a side of crackers and ENJOY.