One Pot Broccoli Cheddar Soup

 2 heads broccoli, cut into small florets, (save the stalks and peel for the soup base), or use frozen

1/4 cup butter

1 stalk celery, chopped fine

1 onion, chopped fine

1 carrot, shredded

2 Tbsp cornstarch or flour

2 cups milk or half and half

2 cups water

2 cups grated mild cheddar cheese, (save some for the garnish)

1 tsp salt

1/2 tsp pepper

Put a large pot on medium heat and add butter.  Add carrots, celery and onion, broccoli stems (peeled) and salt and pepper.  Cook.  Put the lid on until the veggies get tender about 5 minutes. They will soften up.  Add water and simmer for another 5 minutes.  

Add corn starch to milk in a small bowl.  Mix well so there's no lumps.  Add broccoli floret to stock pot.  Put lid back on to steam broccoli for 10 minutes.  Stir and check broccoli for doneness.  Add milk mixture.  Stir in and it will begin to thicken.  When it starts to almost boil add the cheese and stir.  Serve with bread or rolls.

Recipe:  The Hillbilly Kitchen