Broccoli Cheddar Soup

by Susie Baker // No Comments

• 2 tablespoon butter
• 1/2 onion, chopped
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups milk
• 2 cups chicken stock
• 1 1/2 cups coarsely chopped broccoli florets
• 1 cup matchstick-cut carrots
• 1 stalk celery, thinly sliced
• 2 1/2 cups shredded sharp Cheddar cheese

 

1. Melt 2 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Add broccoli, carrots and celery; simmer until vegetables are tender, about 20 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.  Add chicken stock and then gradually pour milk into mixture while whisking constantly.
4. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes.
5. Add the vegetables to the soup. 
6. Stir Cheddar cheese into vegetable mixture until cheese melts.
7. Season with salt and pepper to taste.