Ingredients

• ½ stick butter

• ½ medium sized onion, finely diced

• 2 teaspoons minced garlic

• ¼ cup flour

• 2 cups low-fat milk

• 2 cups chicken broth

• Black pepper, to taste

• 3 cups small cut up broccoli florets

• 1 cup diced carrot

• 2 stalks celery, thinly sliced

• 2 cups shredded cheddar cheese

Steps

1. Chop and prepare your vegetables and cheese. Finely dice half an onion, cut up 3 cups worth of broccoli florets into small pieces, finely diced 1 cup of carrot, thinly slice 2 stalks of celery, and grate 8 ounces or 2 cups of cheddar cheese.

2. Add ½ stick of butter to a dutch oven pan and melt over medium heat

3. Add the diced onion to the melted butter

4. Stir and saute the onion with the butter for 5 to 7 minutes

5. Add 2 teaspoons of minced garlic to the onion and stir again

6. Add ¼ cup of flour to the pan and thoroughly whisk it with the sauteed onions until dissolved

7. Pour in 2 cups of milk and 2 cups of chicken broth, constantly whisking as the liquid is being added

8. Season the mixture with plenty of black pepper to taste

9. Add 3 cups of the cut up broccoli florets, 1 cup of chopped carrot, and the chopped celery to the pan

10. Stir to combine the vegetables with the liquid

11. When the soup starts to bubble, turn the heat down to low, partially cover the pot with a lid and simmer for 20 minutes

12. Remove the lid from the soup

13. Add 1 cup of shredded cheddar cheese and stir to combine until it is fully melted

14. Add a second cup of shredded cheddar cheese and stir once more until everything is incorporated

15. Serve the broccoli cheddar soup in small bowls and enjoy!

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