Set large skillet to medium-high heat and a melt 1 tbsp of butter. Cook the onion in the butter for about 5 minutes, and then set it to the side.
Whisk in flour and cook for 1-2 minutes until slightly golden. If necessary, add milk to keep it from burning. Begin stirring chicken stock into the mix. Add bay leaf. Stir for 20 minutes or until sauce is thickened.
Add carrots, onion, broccoli and celery. Simmer for about 20 minutes or until the vegetables are tender. Sprinkle in the salt and pepper. Add the cheese to the soup and stir until the cheese melts fully. Remove bay leaf.
5-6 Tbsps of Butter
1 Chopped Onion
1/4 Cup of Flour
2-2 1/2 Cups of Chicken Stock
2 - 3 Bay Leaves
2 Cups of Grated Chipotle Cheddar Cheese
1 Diced Carrot
1 Diced Celery
1 Head of Broccoli, Cut into Small Florets
1 Tbsp of Kosher Salt
1 Tbsp of Black Pepper
Spicy Broccoli & Chipotle Cheddar Soup
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