1/2 cup each finely chopped carrots, celery and onions
1/4 cup chopped sweet red pepper
8 T butter, divided
4 cups chicken broth
3 cups fresh broccoli florets
1 medium potato, peeled and diced
3/4 t Worcestershire sauce
1/2 t cayenne pepper
1/4 cup flour
1 can (120z) evaporated milk
2 cups (8oz) shredded sharp cheddar cheese
salt and pepper to taste
Additional shredded cheese, optional
In a dutch oven, saute carrot, celery, onion and red pepper in 4 T butter until vegetable are tender. Stir in broth, broccoli florets, potato, Worcestershire and cayenne; bring to boil. Reduce heat; cover and simmer 10-15 minutes or until the broccoli and potatoes are tender.Meanwhile in a saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to boil. Cook and stir for two minutes or until thickened. Reduce heat; stir in cheese. continue to stir just until cheese is melted.
Slowly stir cheese sauce into vegetable mixture. Season with salt and pepper to taste.