Southwestern Broccoli Cheddar Soup
Author: Anita
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
  • 8 oz breakfast sausage (1/2 chub)
  • 2 tbsp butter
  • ⅔ cup chopped onion (~1/2 medium)
  • ¼ cup flour
  • 2 cups half & half
  • 2 cups chicken stock
  • ½ lb broccoli (~ 3 cups) chopped into bite size pieces
  • 1 cup sliced or julienned carrots
  • ½ tsp nutmeg
  • 2 cups grated sharp cheddar cheese (~8 oz)
  • 1 cup diced green chiles, mild or medium hot
  • salt & pepper
Instructions
  1. Brown the sausage while breaking it up into large crumbles. Scoop out the sausage and set aside. Leave the fat in the pan.
  2. Add the butter to the fat; melt it and sautee the onions in it until soft. Sprinkle the flour over the mixture. Cook while stirring over medium heat for about 2 minutes.
  3. Stir in the half & half and chicken stock.
  4. Add the broccoli and carrots. Cook over low heat for 20-25 minutes or until the carrots and broccoli are tender.
  5. Add the nutmeg, salt & pepper to taste. If desired, blend about half the soup for a smoother texture, then pour it back into the main pot of soup.
  6. Return to low heat and stir in the cheese, green chiles and sausage; ensure cheese fully melts.
  7. Serve with crusty bread and enjoy!
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/soups-and-chilis/southwestern-broccoli-cheddar-soup/