This recipe Kiki, AKA me, tweaked for about a year & it is honestly the best I have ever tasted.. Even better than Panera’s in my opinion or Au Bon Pains and you all know how much I loved their soup ūüėČ This is also all cooked in 1 large pot!

Ingredients:

  • 1 ¬†Stick of Butter
  • 1/4 to 1/2 Cups of Wondra Flour (please use this, it’s finer than regular flour and makes a huge difference in the recipe)
  • 48 oz ¬†Chicken Broth
  • 2 10 3/4 oz ¬†Cans of Campbell’s Cream of Chicken Soup
  • 8 oz ¬†Extra Sharp Cheddar Cheese (shredded
  • 8 oz Monterey Jack Cheese (shredded)
  • 8 oz Mozzarella Cheese (shredded)
  • 5 TBSP Crushed Garlic
  • 1 Large Sweet Vidalia Onion ¬†Diced (if you can’t find this, use any sweet onion available)
  • 2 Cups of Milk (any kind, I use skim but can use what you have)
  • 4 Cups Broccoli Florets (Fresh Uncooked)
  • 1 1/2 Cups Shredded Carrots
  • Garlic Salt & Pepper to Taste

Directions:

  1. Melt the butter on low in a large pot
  2. Add the garlic and onions cook until the onions are translucent, about 10 minutes, stirring occasionally
  3. Add the flour a little at a time with a whisk allowing the butter mixture to be absorbed.  The mixture will be lumpy when your done adding all the flour.
  4. Increase the heat to medium
  5. Add the chicken broth and milk with the whisk a little at a time so that the lumps are broken down and the mixture is smooth, except for the onion pieces they will still be lumpy.
  6. Now add the carrots stirring until combined into the broth mixture
  7. Add the cheese 1/4 Cup at a time, keep the heat on medium, stir each addition of cheese until it is completely melted
  8. Reduce the heat to low after all of the cheese has been added and completely melted
  9. Finally add your broccoli florets and stir until combined.  Continue cooking on low for about an hour until your broccoli is fork tender.

Serve with a fresh baguette or croissants, or even in a bread bowl! Enjoy¬†ūüôā¬†