2 Tbsp. butter
1 c. onion, minced
½ c. carrot, minced
½ c. celery, minced
2 Tbsp. flour
4 c. chicken or vegetable broth
1 lb. American cheese, shredded
6 c. broccoli florets, blanched
¼ tsp. cayenne
Salt to taste

Melt butter in a large pot/Dutch oven over medium heat. Add onion, carrot and celery; cover and sweat for 3 minutes.

Stir in the flour to coat the vegetables and cook for 1 minute. Slowly add broth, stirring constantly, increase heat to medium-high, then bring to a rolling boil. Cook for 5 minutes, then reduce heat to medium.

Add cheese; let stand 1 minute, then stir until incorporated. Simmer soup for 3 minutes (do not boil as cheese may curdle), add blanched broccoli, and cook another minute. Season with cayenne and salt.