Broccoli Leek Cheese Soup

Wash broccoli and cut crosswise into 1/2-inch wide stalks then cut crosswise into 1-inch pieces.  Wash leek and cut in half and cut crosswise into 1-inch pieces.

Place broccoli and leek in a large skillet. Add 1 inch of water and bring to a boil over medium high heat. Cover and let cook until tender, about 5 to 7 minutes. Do not drain.

In a large stock pot over medium high heat, melt butter. Whisk in flour and stir until mixture is smooth and bubbly. Turn heat to medium and pour in chicken broth. Bring to a boil, whisking constantly.

Boil and stir for 1 minute. Add broccoli and leek, rosemary, oregano, pepper and garlic powder. Turn heat to low and simmer for 20 to 30 minutes. Stir in milk and cheese and simmer for 5 to 10 minutes more; do not boil.

Makes 10 to 12 servings, about 1 cup each.