Ingredients

3 tablespoons margarine 
¼ little onion, cleaved 
2 tablespoons universally handy flour 
1 cup creamer 
1 ½ cups chicken stock 
salt and ground dark pepper to taste 
2 cups cleaved broccoli 
1 carrot, slashed 
1 celery stem, cleaved 
1 ¼ cups destroyed mellow cheddar 

Stage 1 
Soften margarine in a stock pot over medium-high warmth; add onion and saute until delicate, 3 to 4 minutes. Race in flour and keep on blending until combination turns brilliant earthy colored, around 5 minutes. Gradually add creamer to onion combination, blending until blend is smooth. Add chicken stock; season with salt and ground dark pepper. 

Stage 2 
Lessen warmth to medium-low and stew blend until thickened, around 10 minutes. Add broccoli, carrot, and celery. Stew until vegetables are delicate yet fresh, around 20 minutes. 

Stage 3 
Diminish warmth to low. Add cheddar to soup and cook, blending sporadically, until cheddar dissolves, around 5 minutes.