Ingredients

The following ingredients have 4 Servings
  • 5 tbsp unsalted butter
  • ½ onion (chopped)
  • ⅓ cups all purpose flour
  • 2 cups chicken stock
  • 1 celery stalk (finely diced)
  • 2½ cup broccoli (chopped into bite sized pieces)
  • 2 cups whole milk
  • 2 cups shredded cheddar
  • salt and pepper to taste
  • 1 cup shredded cheddar

Instruction

  • Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.
  • Whisk in flour and cook for about 2 minutes.
  • Stir in chicken stock and season generously with salt and pepper.
  • Stir in celery and broccoli and bring to a boil, then reduce heat to medium-low. Let simmer until vegetables are tender, about 15 minutes.
  • Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon, 2 to 3 minutes. (soup should still have a 'soupy' texture)
  • Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese.
  • Season with salt and pepper and top with more cheddar. Serve.