1 tablespoon avocado oil
1 cup chopped white onion
4 tablespoons butter
1/4 cup flour
2 cups milk
2 cups chicken stock
2 cups chopped broccoli florets
1 cup shredded carrots
2 1/2 cups shredded cheddar cheese
salt and pepper, to taste
(celery is also an optional ingredient to add, but we don't due to the fact that no one in our household will eat it)
Cook Time: 1 hour
In a saute pan, use 1 tablespoon of avocado oil to brown 1 cup of chopped onion and set aside.
In a large saucepan melt 4 tablespoons of butter.
Over medium-low heat, whisk in 1/4 cup flour, then gradually pour in 2 cups of milk.
Mix 2 cups of chicken stock into the milk mixture and bring to a simmer and cook until flour taste is gone and has thickened, about 20 minutes.
Add 2 cups chopped broccoli florets, 1 cup chopped carrots, and 1 cup sauteed onions.
Let simmer until vegetables are tender, about 10-15 minutes.
Stir in 2 1/2 cups of cheddar cheese until melted.
Salt and pepper, to taste.