Servings: 8

1 tablespoon butter 1 tablespoon butter
½ onion, chopped ½ onion, chopped
¼ cup melted butter ¼ cup melted butter
¼ cup flour ¼ cup flour
2 cups milk 2 cups milk
2 cups chicken stock 2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets 1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots 1 cup matchstick-cut carrots
1 stalk celery, thinly sliced 1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese 2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste salt and ground black pepper to taste

Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.
Whisk ¼ cup 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, 3 to 4 minutes.
Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer. Cook until mixture is thickened, about 20 minutes.
Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 15 minutes.
Stir in Cheddar cheese until melted; season with salt and pepper to taste before serving.

From: Mama Konicki  From: Mama Konicki