It's been raining for days now, which I love. There's nothing like lounging around with your PJ-clad kids while droplets hum on the window. The boys have been under the weather lately, so there have many naps around these parts, which I love. Before the outbreak we ate at Panera Bread — a chain that specializes in sandwiches and soups. David is addicted to their broccoli cheddar soup. To save a little money and keeping with the wet weather, I decided to make my own soup. It's really easy, and so much better than soup from a can. Try it!

Ingredients

• 1/4 cup butter
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon ground white pepper
• 1 (16 ounce) package frozen chopped broccoli
• 1 quart chicken broth
• 1/2 cup all-purpose flour
• 1 1/2 cups whole or 2% milk
• salt to taste
• 8 ounces shredded sharp Cheddar cheese

Directions

1. Melt butter over medium heat in a stockpot. Add onion, garlic and pepper; cook for 1 minute then stir in broccoli, and stir in chicken broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes.
2. Meanwhile whisk flour into milk until dissolved. Stir into soup stirring frequently until thickened. Reduce heat, and stir in cheese until melted and heated through.
3. Season with salt to taste.