Ingredients
Scale
- 5 tbsp unsalted butter
- ½ onion (chopped)
- ⅓ cups all-purpose flour
- 2 cups chicken stock
- 1 celery stalk (finely diced)
- 2½ cups broccoli (chopped into bite-sized pieces)
- 2 cups whole milk
- 2 cups shredded cheddar
- Salt and pepper to taste
- 1 cup shredded cheddar (for topping)
Instructions
- Melt the butter in a large pot over medium heat. Add chopped onion and sweat until soft.
- Whisk in flour gradually, cooking until golden.
- Slowly stir in chicken stock, seasoning well with salt and pepper.
- Add diced celery and chopped broccoli; bring to a boil then simmer until tender, about 15 minutes.
- Stir in whole milk and simmer until thickened, approximately 2-3 minutes.
- Remove from heat; gradually mix in shredded cheddar until melted.
- Adjust seasoning if needed and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 300
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg