Broccoli Cheddar Soup - Copy Cat of Panera Bread

Here's what you need:

• 1 1/2 Tbsp. butter
• 1 medium onion, finely chopped
• 1/4 cup melted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups milk
• 2-3 cups chicken stock
• salt and pepper to taste
• 1 1/2 cups broccoli florets (chopped to your liking)
• 1 cup carrots, finely chopped or matchstick
• 1 stalk celery, finely diced OR 1/2 tsp. celery seed (or to taste)
• 2 - 3 cups freshly shredded cheddar cheese (sharp or medium work best)

Gather and prep all of your ingredients before you begin. 

Melt your 1 1/2 Tbsp. butter in a skillet over medium heat and add your finely chopped onion. Cook about 5 minutes until the onions are tender and just barely golden. Set aside.

In a large saucepan, over medium/low heat, add your 1/4 cup melted butter and flour. Whisk and cook for about 3 - 4 minutes to cook the flour. If it's too dry, you can add a bit of chicken broth to it to keep the flour from burning. 

Gradually add milk while whisking constantly and stir in the chicken stock. Bring to a simmer and allow it to cook 10 - 20 minutes until the broth is thickened. About 1/2 say through, add in salt, pepper, and celery seed to taste.

Add your sauteed onions, carrots, broccoli, and diced celery (if using). Simmer until all vegetables are tender, about 15 minutes or so. 

Stir in your shredded cheddar until melted. Test for any added salt that might be needed. 

Top with shredded cheddar before serving. Enjoy!