Broccoli Cheese Soup

INGREDIENTS

• 1 medium onion
• 1 Tablespoon butter
• 2 cups shredded carrots, about 5 ounces
• 3 cups reduced sodium chicken broth
• 12 ounces frozen chopped broccoli, about 3 cups
• 1 cup low fat milk
• ¼ cup flour
• 1½ cups shredded cheddar cheese
• ¼ teaspoon pepper
• ¼ teaspoon salt

DIRECTIONS

1. Wash your hands well with soap and warm water for at least 20 seconds.
2. Peel and cut onion into small pieces.
3. Heat butter in a medium to large pot over medium-high heat, add onion and carrots and cook until vegetables are tender, about 3 to 5 minutes.
4. Add broth and broccoli to the pot and cook until broccoli is tender, about 5 minutes.
5. In a small bowl, add milk and flour and mix until smooth. Add the milk mixture to the pot, bring to a boil, and continue to stir until soup thickens slightly, about 3 to 5 minutes.
6. Turn heat to low and add cheese, pepper, and salt to the pot and stir until cheese is melted.
7. Refrigerate leftovers within 2 hours.