* 1/2 c each finely chopped carrot,celery,onion * 1/4 c chopped sweet red pepper * 8 Tbs butter,divided * 4 c chicken broth * 3 c fresh broccoli florets * 1 medium potato,peeled and diced * 3/4 tsp worcestershire sauce * 1/2 tsp cayenne pepper * 1/4 c flour * 1 can (12 oz) evaporated milk * 2 c (8oz) shredded sharp cheddar cheese * salt and pepper to taste
In dutch oven,saute carrot,celery,onion and red pepper in 4 Tbs butter till vegetables. Stir in broth,broccoli,potato,worcestershire and cayenne,bring to boil. Cover and simmer 10-15 mins. or till broccoli and potato are tender. Meanwhile,in a saucepan,melt remaining butter over medium heat. Whisk in flour till smooth. Gradually whisk in milk. Bring to boil;cook and stir for 2 mins. or till thickened. Reduce heat;stir in cheese. Continue to stir tilll cheese is melted. Slowly stir cheese sauce into vegetable mixture. Season with salt and pepper to taste. Garnish with additional cheese,if desired.