I’ve been a big fan of soups lately because it’s a simple way to always have a meal on hand.  As you may remember, I’m a total leftover snob (hate them) but with soups, I can make a big batch at once and freeze in individual portions – that way the meals are all staggered and it doesn’t seem like I’m just eating the same thing over and over again.

Here’s one of my all time faves, Broccoli Cheddar Soup (a Panera Bread copycat).

{ so sorry about the blurry photo! }
Ingredients:–  1/2 a medium sized white onion, chopped-  1/4 c. + 1 tbsp. butter-  1/4 c. flour-  2 c. half & half-  2 c. chicken stock-  1/2 lb. broccoli-  1 c. shredded carrots-  8 oz. shredded sharp cheddar cheese-  salt & pepper to taste
Instructions:–  Saute onion in 1 tbsp. butter until tender and set aside-  In a large pot, melt remaining butter and slowly whisk in flour – cook over medium heat for 3-5 minutes stirring constantly.  Slowly add half & half while whisking, then add chicken stock and simmer for 20 minutes-  Add broccoli, carrots and onions to pot-  Cook over low heat until vegetables are tender (approximately 20-25 minutes) and add salt & pepper to taste-  Pour mixture into blender and puree (you may need to do this in 2 batches)-  Return to pot and stir in shredded cheese over low heat
And there you go, you’re done.  Top bowls of soup with shredded cheese and serve with a warm crusty bread to dip.