Ingredients

The following ingredients have 4 Servings
  • 6 medium yukon gold potatoes
  • 4 medium carrots
  • 4 stalks celery
  • 2 cups broccoli florets
  • 1 medium onion
  • 1 tablespoon avocado oil
  • 2 cloves garlic (minced)
  • 2 cups chicken broth
  • 4 tablespoons butter
  • 1/2 cup all-purpose flour
  • 3 tablespoons mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups milk
  • 2 cups sharp cheddar cheese (grated)

Instruction

  • Prepare you veggies: Peel and chop potatoes and carrots, chop celery and broccoli (can do a combination of broccoli and cauliflower), and dice the onion.
  • Heat the avocado oil in a large saute pan over medium heat. Add the onions and garlic; cook for about 5 minutes or until the onion is translucent and begins to soften.
  • Put the sautéed onions into crockpot along with all your chopped vegetables. Add chicken broth and cook on low for 6-7 hours or until vegetables are soft.
  • About 30 minutes before serving, prepare sauce: Melt butter in a saucepan. Add flour, mustard, salt, and pepper; stir until combined. Slowly stir in milk and cook on medium heat until thickened. It will look very thick and chunky! Keep whisking, it will come together.
  • Add sauce to the crock pot along with the grated cheese. Stir until cheese is melted and the soup is creamy. Serve with artisan or sourdough bread. Enjoy!