Broccoli-Cheese Soup

This creamy soup is stalked with vegetables and cheesy deliciousness!











What you'll need:

• 3 tablespoons unsalted butter
• 1 carrot, finely chopped
• 1/2 cup finely chopped onion
• 1/2 red bell pepper, seeded, de-ribbed, and finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups vegetable stock
• 1 1/2 cups small broccoli florets
• 1 small russet potato (about 6 ounces), peeled and cut into 1/2-inch cubes (about 1 cup)
• 1/4 teaspoon celery seed
• 2 cups milk
• 2 cups (8 ounces) coarsely shredded sharp Cheddar cheese
• 1/4 teaspoon dry mustard
• salt and pepper to taste

What to do:

1. Melt the butter in a Dutch oven over medium heat.  Add the carrot, onion, bell pepper, and garlic; cook, stirring occasionally, until the vegetables are tender, about 10 minutes.  Add the flour; stir constantly over low heat for about 2 minutes.  Gradually add the vegetable stock, whisking until the mixture is smooth.
2. Add the broccoli, potato, and celery seed.  increase the heat to high and bring to a boil.  Reduce the heat; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes.
3. Stir in the milk.  When the soup is warm, add the cheese, stirring gently (careful not to break the broccoli florets) until melted.  Stir in the mustard and season to taste

*makes 5 cups (4-6 servings)