Ingredients
½ onion, chopped
¼ cup butter, melted, plus 1 tbsp for cooking
¼ cup flour
2 cups milk
2 cups chicken stock
1½ cups broccoli florets, coarsely chopped
1 cup carrots, matchstick-cut
1 celery stalk, thinly sliced
2½ cups cheddar cheese, shredded sharp
salt and ground black pepper, to taste
Preparation
Melt 1 tablespoon of butter in a skillet over medium-high heat. Saute onion in hot butter for about 5 minutes until translucent. Set aside.
Whisk remaining melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning for 3 to 4 minutes.
Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook for about 20 minutes until mixture is thickened.
Add broccoli, carrots, sauteed onion, and celery; simmer for about 20 minutes until vegetables are tender.
Stir cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Serve warm and enjoy!
