Broccoli Cheddar Soup

Ingredients:
6 tbsp butter, divided
3/4 c onion
2 carrots
2 celery stalks
3 c broccoli
21/2 c chicken or vegetable broth
1/2 tsp onion salt
1/2 tsp garlic powder
4 tbsp flour
2 c milk
2 c shredded sharp cheddar cheese
Freshly ground black pepper

In a large stock pot or dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion and cook until tender, about 5-7 minutes. Add the carrots and celery to the pan and cook a couple of minutes more. Stir in the broccoli, broth, onion salt and garlic powder.

In a medium saucepan, melt remaining butter. Add the flour and cook 1-2 minutes until golden brown, whisking constantly. Whisk in the milk and cook until the mixture thickens and bubbles, about 5 minutes. Once the mixture has thickened, whisk in the cheese until completely melted. Remove from heat and add the cheese sauce to the soup pot. Allow to simmer until warmed through and broccoli is tender. Season with salt and pepper to taste.

I like to puree half the soup with a immersion blender and top with homemade garlic croutons and some grated cheese.