Broccoli Cheese Soup

1 tablespoon butter

1/2 yellow onion, chopped (or red onion/white onion)

1/4 cup melted butter

1/4 cup flour

2 cups milk

2 cups chicken stock

1 1/2 cups coarsely chopped broccoli florets

1 cup matchstick-cut carrots

1 stalk celery, thinly sliced (or 1½ cups)

2 1/2 cups shredded sharp Cheddar cheese

salt and ground black pepper to taste

Melt 1 tablespoon butter in a skillet over medium-high heat. Add onion; cook and stir until tender and translucent, about 5 minutes. Set aside.

Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.

Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer. Cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, celery, and sautéed onion; simmer until all the vegetables are tender, about 15 minutes.

Stir in Cheddar cheese until melted; season with salt and pepper to taste before serving.

There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc.