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 over medium heat, melt the butter and sauté the chopped onion for about 5 minutes until translucent.
- Whisk in the flour and cook for another 2 minutes to create a roux.
- Stir in the chicken stock and season with salt and pepper.
- Add the diced celery and broccoli, bring to a boil, then reduce to medium-low heat and simmer until vegetables are tender (about 15 minutes).
- Stir in the milk and simmer until thickened (2–3 minutes).
- Remove from heat, gradually stir in shredded cheddar until melted.
- Adjust seasoning if needed and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 700mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg