2 cups chicken stock
1 ½ cups broccoli florets, chopped
1 cup (or 1-1/2 cups) carrots, chopped
1 stalk celery, chopped
¼ cup melted butter
¼ cup flour
2 cups milk (2%)
2 ½ cups sharp Cheddar cheese, shredded
In a large soup pot, add chicken broth, broccoli, carrots and celery. Over medium high heat, bring broth to a boil, then reduce heat to low and simmer for 20 minutes or until vegetables are very tender.
In a separate pot, whisk 1/4 cup melted butter and flour together. Over medium-low heat, gradually add milk, whisking continuously. When mixture begins to thicken, add the Cheddar cheese and stir until the cheese melts.
Pour the cheese sauce into the vegetable pot and stir well. Then use an immersion blender to create a consistent creamy texture before serving.