Ingredients
6tbspunsalted butter
1yellow onion,chopped
½cupcelery,minced
¼cupflour
2cupschicken broth
1tspkosher salt
½tspblack pepper,coarse ground
6cupsbroccoli,chopped coarsley
1cupcarrots,grated finely, about 2 carrots
2cupswhole milk
3cupssharp cheddar,shredded
Preparation
Add the butter to a large dutch oven on medium heat with the onions and celery and cook for 4 to 5 minutes until translucent, stirring occasionally. Add in the flour and whisk well for 1 minute.
Add the broth (very slowly) while whisking well until completely smooth, then add in the salt and pepper.
Add in the broccoli and carrots and cook on low heat for 10 minutes before adding in the milk and cheddar, whisking well and bringing to a low simmer (do not boil).
