If you long for cool days and hospital Panera food, this soup is for you. Pair with a crusty bread for a fast soup that feeds 6. Ingredients 2 Lg Carrots, grated 1 Lg White Onion, grated 1 Stick Butter 1/4C AP Flour + 1/4C AP Flour as needed 8C Chicken Stock (No/Low Sodium) 3 Broccoli heads, cut into florets and stalks shaved and cubed 8oz White Sharp Cheddar, grated from a block 8oz Yellow Extra Sharp Cheddar, grated from a block 2C Whole Milk Notes : This recipe’s salt content can get out of hand quickly. Season throughout, but consider the saltiness of your cheeses and the sodium content of your broth if not using low/no sodium. No amount of milk is going to unsalt this soup. Additionally, shredded cheese should not be used in this soup. The pre-shredded cheese has a starchy coating which prevents melting and encourages curdling of the soup. Steps In a large dutch oven, melt the stick of butter over high heat and add the carrots and onion. Allow to co