The Soup Diva

• 1 head of fresh broccoli, chopped fine
• 4 carrots, shredded (about 1 cup)
• 1 small yellow onion, diced fine
• 1 red bell pepper, diced fine
• 2 large cloves of garlic, minced
• 1 bay leaf
• 2 cups vegetable or chicken stock
• 4 Tbsp all purpose flour
• 4 Tbsp butter
• Dash of ground nutmeg
• Pinch of cayenne pepper
• Fresh ground black pepper to taste
• 2 cups half and half
• 1 cup of sharp white or yellow Cheddar, grated
• 1 cup of Gouda, grated
• Salt to taste

Place vegetables and bay leaf into crock pot or pot and pour in stock; stir well, cover and allow to cook on medium-low until soft (20 minutes on stove or 3-4 hours on low in crock pot). When almost ready to serve, remove bay leaf; then in small pot on stove top, melt butter and whisk in flour, making a roux. Add seasonings (except salt) and half and half. When mixture is hot and bubbly, pour into soup pot or crock and stir to incorporate. Stir in cheeses; add salt and more pepper as needed. Serve when melted. (Depending on your preferences, you can use 2 cups Cheddar or 2 cups Gouda instead of 1 cup each.)

This soup is thick, rich, cheesy, and over-the-top good!