This is a must! This soup actually has a lot of flavor and you will enjoy it! Give it a try! I added potatoes for extra flavor and bulk – it turned out to be a good decision!
- 1/2 onion chopped*
- 1/4 cup melted butter
- 2 cups milk
- 2 cups chicken stock (or made from scratch)*
- 1 1/2 cups coarsely chopped broccoli florets
- 1 cup matchstick-cut carrots
- 1 stalk celery, thinly sliced
- (OPTIONAL – add 3 small Yukon Gold potatoes, peeled, cubed)
- 2 1/2 cups shredded sharp cheddar cheese
- salt, if desired
*Onion and chicken stock can be irritating to a sensitive bladder. I use the least amount of onion possible and I make sure I’m either using homemade chicken stock or organic high quality chicken stock.
- Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
- Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
- Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery, (add optional potatoes here!); simmer until vegetables are tender, about 20 minutes.
- Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt if desired.