Ingredients
4 tablespoons Unsalted butter
1 Medium yellow onion, diced
2 stalks Thinly sliced celery
1/4 cup All purpose flour
3 cups Chicken broth
1/2 teaspoon Kosher salt
1 teaspoon Black pepper
1 Large head of broccoli, chopped very fine (with a few larger pieces)
1 Large carrot, grated
2 cups Whole milk
3 cups Shredded sharp and/or aged cheddar cheese, plus additional
Preparation
Melt the butter and add the onion and celery. Cook for 5 minutes until softened.
Whisk the flour for about 1 minute.
Slowly add the chicken broth and continue to whisk.
Add the salt and pepper.
Stir in the broccoli and grated carrots. Simmer for about twenty minutes.
Add the whole milke and bring back to a simmer.
Stir in the shredded cheese a bit at a time, allowing it to melt into the soup.
Adjust salt and pepper if needed. You can add the extra cheese to the top when serving.
