Ingredients

• 5 tbsp butter
• 1/2 onion chopped
• 1/3 c flour
• 2 c chicken stock
• 1 celery stalk, finely diced
• (1 carrot, finely diced, opt)
• 2 1/2 c broccoli, chopped into bite sized pieces
• 2 c whole milk
• 2 c shredded cheddar (not pre-shredded)
• Salt and pepper

Directions

1. Melt butter in large pot.

2. Add onion and sweat on medium-low heat for ~5 min.

3. Whisk in flour and cook for 2 min.

4. Stir in stock and season with salt/pepper.

5. Stir in broccoli, celery (and carrot if using) and bring to a boil, then reduce heat to medium-low, simmer for ~15 min until vegetables are tender.

6. Stir in milk and continue to simmer on low for 2-4 min, soup should not be too thick, just enough to coat the back of a wooden spoon.

7. Remove pot from heat and add cheese in handfuls, allowing cheese to melt in before adding more. Season with salt and pepper, and serve with additional shredded cheese as desired.

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