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Ingredients:
4Ā tablespoonsĀ butter,Ā Ā½ stick
2-3Ā clovesĀ garlic,Ā minced
2-3 tbsp corn starch (for slurry)
2Ā cupsĀ low sodium chicken or vegetable stock
1Ā tbspĀ kosher salt
2 tspĀ black pepper
2 tspĀ paprika
2 tsp onion powder
3Ā cupsĀ broccoli florets,Ā or 1 large head, cut into small pieces
1Ā large carrot,Ā grated, julienned or finely chopped
2Ā cupsĀ half & half,Ā or milk or light or heavy cream
8Ā oz blockĀ grated cheddar cheese,Ā or 2 cups (mild, medium, or sharp )
Melt butter in a large dutch oven or pot over medium-high heat. Add garlic and carrot and cook until softened. Pour in the chicken stock, broccoli florets, carrots, and seasonings. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through. Mix together equal parts corn starch and water, and slowly add slurry to pot. Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning and add more cheese if desired.
Enjoy š
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