Broccoli Cheddar Soup

• 6 Tablespoons Butter, Unsalted
• 2 Celery Stalks, Chopped
• 1 Large Yellow Onion, Diced
• 2 Carrots, Peeled And Chopped
• 2 teaspoons Salt, Divided
• 1 teaspoon Pepper
• 1/3 cups Flour
• 1/2 gallons 2% Milk
• 1-1/2 Heads Broccoli, Cut Into Pieces
• A Pinch Of Nutmeg
• 8 ounces, weight Sharp Cheddar Cheese, Shredded

1. In a large stockpot (I started with a 5-quart pot and ended up using a 9-quart pot), melt butter and add the celery, onions, carrots, 1 teaspoon salt, and pepper. Saute on medium for 10 minutes or until they are tender.
2. Add the flour and stir to incorporate. Cook for 1 minute.
3. Add the milk, broccoli, nutmeg and bring to a boil. Reduce to a simmer and cover. Simmer covered for 30 minutes.
4. Next, using an immersion blender, blend the soup until all the broccoli is cut into teeny pieces and the soup is smooth-looking.
5. If you don't have an immersion blender, you may blend the soup in small batches in a regular blender or food processor. Be careful-it's hot.
6. Taste the soup at this point for seasonings and add more salt and pepper if needed. I used the remaining 1 teaspoon salt at this point.
7. Add the cheese and stir until it is melted and incorporated.
8. Serve with warm crusty French bread. Makes 8 large bowls.
9. Enjoy!

butter, celery, yellow onion, carrots, salt, pepper, flour, milk, broccoli, nutmeg, cheddar cheese

Taken from tastykitchen.com/recipes/soups/broccoli-cheddar-soup-7/ (may not work)