wilkes

3 cups brocolli florets
4 cups chicken broth
1 cup half and half
1/2 cup all purpose flour
8 slices Kraft sharp cheddar cheese singles
1/2 cup shredded carrot
1/3 cup diced white onion
pinch black pepper

1. Steam brocolli in a covered steamer basket over boiling water for six minutes. Remove brocolli to cutting board until cool. Chop until pea sized.

2. Pour broth into large sauce pan with half and half. Whisk in flour and then remaining ingredients. Turn heat to medium, stir until begins to bubble. Reduce heat and simmer until carrots are tender and soup is thick.

4 servings