6 tbsp. butter (divided)
1/4 cup all-purpose flour
1 (20 oz.) bag frozen "peppers and onions blend" (I use Walmart brand but you can use fresh if you prefer)
2 cups milk (I use whole, you can use any type you prefer)
2 cups chicken broth (or prepared bouillon)
1 1/2 to 2 cups coarsely chopped fresh or frozen broccoli
1 cup matchstick carrots
1 stalk celery, diced
2 1/2 cups sharp cheddar cheese
salt and pepper, to taste
1 tsp. prepared or powdered mustard for a bit more zing (optional)

Sauté carrots, celery, and frozen Peppers and Onions with 2 tablespoons of butter. Sauté until onions are translucent or about 5 minutes. Remove from pan and set aside.

Add the rest of the butter to your pan as well as the flour and cook, stirring constantly. Add a few tablespoons of milk if you need to prevent burning. Cook for about 4 to 5 minutes.

Slowly add the remaining 2 cups of milk stirring constantly.

Add chicken broth and heat to a boil. Reduce heat to a simmer, add vegetables back in as well as the broccoli and simmer for about 20 minutes or until the vegetables are to your liking.

Remove heat. Stir in Cheddar Cheese. Please do not simmer after adding cheese.

This recipe has a good amount of dietary fat from the cheese and milk. This means it will take more salt. Season to your preference.

You can make this recipe your own. You can add a bit of garlic powder or perhaps Rosemary. Another great option is Smoked Paprika. It adds a bit of smoky flavor as well as giving great color to the final product.

Garnish with a sprig of Cilantro, tomato, and fresh onion. Sprinkle a bit of cheddar on top before serving.

Keep in mind that dietary fat fills you up quickly and keeps you full longer, so keep that in mind when determining portion size for your family.

Another variation is to replace butter with bacon grease. Many like bacon bits on their Broccoli/Cheddar soup, so make your bacon in advance and use that to sauté the vegetables. It will give a hint of bacon to your final product without being overpowering.

Submitted by: Mishy