Cheesy broccoli cauliflower soup

It's still cool and not quite spring like yet so soup always hits the spot in my house.

I have seen many broccoli cheddar soup recipes but not one that had cauliflower and broccoli in it so when a friend suggested a take a look at a recipe she had tried, I was in for it.  I had bought beautiful heads of broccoli and cauliflower and really wanted to make something I hadn't made before so this was my chance and it was delicious. I adapted the recipe to our liking and you can adjust it too!  

Below are the ingredients for this yummy soup.

1 cup carrots chopped
1 large potato chopped
1/2 cup diced Sweet onion
3 T Olive oil
1 qt. Chicken broth
Broccoli 3/4 head broke in small florets
Cauliflower 1/2 head broke in small florets


In a large Dutch oven pot place olive oil on medium heat.  Add carrots, onion and potato.  Cook slowly until you can smell the onion.  Add chicken broth and cook for about 10 minutes or until vegetables are tender.  Add cauliflower and broccoli florets.

Note: while vegetables are cooking in broth make sauce.

Thickening sauce
3 T Butter
1/3 c flour
3 cups whole milk
1/2  to 3/4 lb cheese (American and sharp American) use as much or as little as your desire for your recipe. 

 Melt butter in a large pot.  Whisk in flour until it incorporates, slowly add milk and cook on low to medium heat until it starts to thicken.  Slowly add cheese and stir until cheese is melted in milk.

Add thickened sauce to vegetables and broth and stir slowly until slightly thickened.  If too thick you can add a little more chicken broth to thin.

Enjoy!