INGREDIENTS
4 tbsp. butter
1 medium yellow onion, chopped
2 stalks celery, thinly sliced
1/4 c. all-purpose flour
3 c. low-sodium chicken broth
Kosher salt
Freshly ground black pepper
1 large head broccoli, finely chopped
1 large carrot, grated
2 c. whole milk
3 c. shredded cheddar, plus more for garnish
Baguette, for serving
DIRECTIONS
In a large pot over medium heat, melt butter. Add onion and celery and cook until soft, 5 minutes. Whisk in flour and let cook 1 minute. Slowly add chicken broth and season with salt and pepper.
Stir in broccoli and carrots. Bring to a boil and reduce heat to low. Let simmer until vegetables are tender, 20 minutes.
Slowly add milk and bring to a simmer, then stir in cheddar.
Season with salt and pepper and top with more cheddar. Serve with baguette.
