Broccoli Cheese Soup

1 medium Vidalia onion, diced
2 carrots, peeled and diced
4 tablespoons butter
1/3 cup flour
1 cup 1% heated milk
2 cups 2% heated milk
12 ounces chicken stock
1 cup frozen broccoli chunks
1 tablespon Dijon mustard
5 1/2 ounces extra-sharp cheddar cheese, shredded
4 1/2 ounces monterey jack cheese, shredded*

Heat butter over medium heat in large pot or Dutch oven. Add the onion and carrots and season with salt and pepper. Saute until onions are translucent and soft. Add flour and stir with a wooden spoon until it loses its raw flour scent, a minute or two.

Slowly whisk the milk into the onion mixture. Slowly add the chicken stock, whisking constantly. Add the broccoli and mustard. Increase heat to medium-high and whisk until thickened, about 10-12 minutes. Remove from heat and whisk in cheese, a handful at a time. Taste for seasoning, add salt and pepper as needed.

Serve with warm bread or croutons.

*Any mild cheese that melts well will work.