1 tsp butter
1 tsp flour
1 cup milk
1/2 cup shredded cheddar
Add broccoli, cauliflower, potato, salt and pepper, and stock to a pot and boil until veggies are tender.
Blend in a blender until smooth.
In the same pot, mix butter and flour over medium heat just until it starts to brown. Return soup to the pot and bring to a simmer. It should thicken slightly. Add milk and bring back to a simmer. Remove from heat and stir in cheese until melted. Serve hot.
- creamy broccoli and cauliflower soup -