Broccoli Cheddar Soup

• 2 tablespoons butter
• 1 onion, chopped
• 1 stalk celery, chopped
• 3 c. chicken broth
• 8 c. frozen broccoli florets
• 2 c. colby jack shredded cheese
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1 tsp. salt
• 1 tsp. Morton Nature's Seasons Seasoning Blend
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• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour 1 and 1/2 c. of the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into pot. Add 2 c. cheese and stir until melted. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Adapted by me from here. (All Recipes)