House of McNally | Fall 2024

What's better on a crisp fall day than a heaping pot of broccoli cheddar soup? Not much, in my opinion. Grab your frozen broccoli from the summer garden stash and a few pantry staples, and you'll be on your way to Cozytown! Add whatever toppings you'd like, from bacon to green onion, freshly shredded cheddar, or even hot sauce. Share a bowl with someone who needs a friend this year.

Broccoli Cheddar Soup

1 tbsp. salted butter

1/2 medium onion, chopped

1/4 cup melted salted butter

1/4 cup all-purpose flour

2 cups milk

2 cups chicken stock

1 1/2 cups chopped broccoli

1 cup diced carrots

1 stalk celery, thinly sliced

2 1/2 cups shredded sharp cheddar cheese (shred your own; it's worth it)!

Salt and ground black pepper to taste

Melt 1 tbsp. butter in a skillet over medium-high heat. Add onion and cook and stir until tender and translucent, about five minutes. 

Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook, adding 1 to 2 tbsp. of milk if necessary to keep the flour from burning, about three minutes.

Gradually add milk while whisking constantly; stir in chicken stock and bring to a simmer. Cook until the mixture is thickened, about 20 minutes. Add broccoli, carrots, celery, and sautéed onion, and simmer until all the vegetables are tender, about 15 minutes. 

Stir in cheddar cheese until melted; season with salt and pepper to taste before serving. 

LYNDSI McNALLY is a resident of Owen County, wife, and mother of two boys. She makes her living as a Family Support Worker for HANDS at the Three Rivers District Health Department and often entertains her hundreds of Facebook followers by sharing photos of home-cooked meals.