Ingredients
Scale
- 5 tbsp unsalted butter
- ½ onion (chopped)
- ⅓ cup all-purpose flour
- 2 cups chicken stock
- 1 celery stalk (finely diced)
- 2½ cups broccoli (chopped into bite-sized pieces)
- 2 cups whole milk
- 3 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large pot, melt butter over medium heat; add chopped onion and sweat until translucent.
- Whisk in flour; cook for about 2 minutes until lightly golden.
- Stir in chicken stock, celery, and broccoli; bring to a boil, then reduce heat and simmer until vegetables are tender (about 15 minutes).
- Add whole milk; simmer until slightly thickened (about 2-3 minutes).
- Remove from heat; gradually stir in shredded cheddar until melted.
- Season with salt and pepper; top with more cheddar before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 6g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg