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!

INGREDIENTS:

• 1 tablespoon butter
• 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 that doesn’t include soy or other irritant ingredients.    

DIRECTIONS:

1. Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
2. 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.
3. 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.
4. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt if desired.