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2 tbsp butter
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1 large onion diced finely
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¼ cup of butter
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2 cloves of garlic minced
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2 tbsp flour
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2 cups of chicken broth
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1 tsp of chicken bouillon
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2 cups of heavy cream
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1 cup of carrots
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3 cups of broccoli
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2 cups of Sargento 4-state cheddar cheese
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Melt butter in a pot over medium heat. Add the onion & cook until translucent. Add garlic & cook until fragrant. Then add ¼ cup of butter. Once the butter has melted, add flour & cook until golden brown.
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Add 1 tsp. of chicken bouillon to chicken broth. Pour in chicken broth mixture & heavy cream. Bring to a boil. Add carrots & broccoli & allow to simmer on medium-low for 15 minutes. Add cheese & cook until melted for approximately 5 minutes.
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Season to taste with salt & black pepper.
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Serve with freshly baked bread!
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