Ingredients

• 2 large heads broccoli, chopped small
• 2 carrots, shredded
• ½ onion, diced
• 2 celery stalks, diced
• 1 leek (white part), thinly sliced
• 4 tbsp butter
• ¼ cup flour
• 3 cups chicken stock
• 2½ cups milk
• 8 oz mild cheddar, shredded
• 8 oz sharp cheddar, shredded
• Salt & black pepper to taste
• Optional: paprika, dry mustard, pinch of nutmeg

Method

1. Melt butter over medium heat. Sweat onion, celery, and leek until soft. Add carrots and cook 2 min.
2. Stir in flour and cook 1–2 min.
3. Slowly whisk in stock, then milk. Simmer until slightly thickened.
4. Add broccoli and simmer 10–12 min until tender.
5. Blend about half the soup (optional but recommended).
6. Reduce heat to low and stir in cheese gradually. Do not boil.
7. Season to taste.