This easy homemade Broccoli Cheddar soup is a classic favorite. Full of robust cheddar flavor and perfect for a cool fall or winter evening. A family dinner favorite!
Wash and cut the broccoli florets off of the stems. Cut them into about 1-2 inch pieces. Set to the side.
Cut and dice the yellow onion. Put off to the side as well.
In a large pot, over medium high heat, add your butter and olive oil to the pot. Once all the butter has melted add the diced onions to the pot and cook for 2 minutes.
Now add the minced garlic to the pot and stir frequntly for 30 seconds.
Add the flour to the onion and garlic mixture. Combine well and slowly pour the milk into the pot while mixing. Mix all of the ingredients together well.
Now add your chicken broth, heavy cream, and seasonings (seasoned salt, black pepper, onion powder, and paprika) to the pot. Mix the ingredients up well.
Add all of your broccoli florets to the seasoned milk mixure in the pot. Turn the burner down to medium heat and let the broccoli cook for about 5 minutes to soften up. If you prefer softer broccoli then let it cook for closer to 10 minutes. Remember to keep stirring to avoid the milk from burning.
Once the broccoli has cooked for a bit add the cheeses in one at a time. Again, make sure to continuously stir to avoid cheese sticking and burning to the pot.
Mix well and add any extra salt or pepper to your personal liking.
Serve hot with a piece of toasted french bread if you choose and enjoy!