Broccoli Cheddar Cheese Soup

For prepping the broccoli, remove florets from the stems, chop the florets nice and small and set aside. Remove the skin off the stems and chop the stems fine. Set them aside separate from the florets.

In a large stock pot add butter and melt over medium-high heat. Add onion, carrots and garlic. Saute until onions start to caramelize. Add the broccoli stems. Add 2 cups chicken stock, granulated garlic, sea salt and pepper. Bring to a simmer and reduce heat to low.

In a small bowl add cornstarch and stir in remaining 2 cups chicken stock 1 tablespoon at a time until each tablespoon is incorporated and all of the lumps are removed. Add cornstarch/stock mixture to the simmering soup on the stove while stirring. Cook until mixture starts to thicken.

Remove from heat and puree soup in a blender in 4-5 small batches. (If adding too much hot soup to the blender you might have a mess, so make sure to work in small batches.) Return to a simmer over low heat. Add broccoli florets and cook for just a few minutes until they are tender.

Stir in milk. Add cheese and stir over low heat until melted.

Serve soup with a nice crusty bread like sourdough and enjoy.