Monday's are very busy around here. Both girls have school, we come home for lunch and a little play, then it's naptime. A quick snack, change of clothes, and we are off to the dance studio for 2+hours. I'm trying to keep monday my crockpot day. I think it's a good way to start off the week ; slow and easy.
Since the high today is supposed to be 54, and the sky is spitting on us, it no doubt, in my mind, is perfect for soup for dinner. And, not just any soup, but something thick, delcious, and very heart warming.
And, while the littlest one won't be able to enjoy tonight's soup, and will have to eat something else, the rest of us will, happily!
Ingredients:
6tbs Light Margarine
1 medium onion, chopped
2 carrots, shredded
5 cups broccoli florets
3 cups chicken or veggie stock
1/2 tsp. Garlic Powder
4 tbs. Flour
2 cups of milk (I use Almond, but any kind will work)
2.5 cups Shredded extra sharp cheddar cheese
Directions:
Over medium heat, melt butter 2tbs butter, then cook onions until they are tender. Add the shredded carrots and saute an additional 2 minutes, until soft. Add the broccoli and garlic powder, then chicken broth. Bring to a boil, then reduce to a simmer.
In a medium sauce pan, melt the butter, then wisk in the flour, cooking until it becomes browned and smells nutty (About 2 minutes). Add the milk, and continue whisking several minutes until it becomes thickened. Turn off the heat, and add the shredded cheese, mixing until completely melted.
Add the cheese mixture to the soup mixture, and stir to combine. Add salt and pepper to taste.
At this point I put it all in the crock pot on low, and will let it simmer until it's dinner time! Serve with fresh bread! If you are really daring, you could make homemade bread bowls and serve it in there! Less cleanup and way delicious!
A quick, easy, and delicious recipe! I hope you enjoy! Let me know if you try it and what you think!
