This is a rich broccoli & cheddar soup based on a copycat recipe of a famous artisan bread restaurant chain.

Serves 6-8.

Ingredients

• ½ cup butter
• ½ cup all-purpose flour
• 1 large onions, diced, about ¾ cup
• 1 large or two medium shallot, minced
• 3 cloves garlic, crushed and minced
• ½ cup sherry or dry vermouth
• 4 cups milk, room temperature
• 2 cups chicken stock
• 5 oz garlic & herb cream cheese
• 1 cooked boneless chicken breast, diced, about 12oz
• 4 cups broccoli florets, about 1 head
• 1 medium carrot, peeled and junienned
• 3 cups mild cheddar cheese, grated
• 1 tsp pepper, to taste
• ½ tsp salt, to taste
• ¼ cup fresh chives, divided
• ¼ cup bacon bits, divided (optional)

Instructions

Melt butter over medium high heat, and sauté onions and shallots until translucent and tender, but not yet browned. Add carrots and garlic continuing to sauté until aromatic, about 2 minutes. Add wine and reduce. Sprinkle flour over the vegetables and whisk into a roux.

Slowly add milk stirring continuously to avoid lumps. Add chicken stock and cream cheese stirring to break up lumps.

When the soup is smooth and combined, add broccoli florets and chicken. Simmer until broccoli is softened and chicken is warmed through, about 15 minutes.

Add cheddar cheese in batches, stirring to incorporate. Salt and pepper to taste.

Serve garnished with shredded cheddar cheese, bacon bits and fresh chives.