Ingredients
1/2 cup each finely chopped carrot, celery and onion1/4 cup chopped sweet red pepper8 tablespoons butter, divided4 cups chicken broth3 cups fresh broccoli florets1 medium potato, peeled and diced3/4 teaspoon Worcestershire sauce1/2 teaspoon cayenne pepper1/4 cup all-purpose flour1 can (12 ounces) evaporated milk2 cups shredded sharp cheddar cheeseAdditional shredded sharp cheddar cheese, optional
Preparation
In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender.
Meanwhile in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir just until cheese is melted.
Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired.
