Creamy Broccoli and Cheddar Soup

Add the butter, onion and garlic to a Dutch oven or other large stock pot and cook on medium low heat for approximately 15 minutes or until the onions are translucent but not browned. Whisk in the flour and allow it to cook for a minute or two then slowly whisk in the chicken stock stirring to break up any lumps. Add the broccoli, bring to a boil, cover and cook for approximately 25 minutes or until the broccoli is tender.

Working in batches, add the soup to a blender or food processor and puree. Be careful not to overfill the blender or the hot liquid will leak or explode. You can puree all the soup or leave it as chunky as you like. This can also be done right in the pot with an immersion (stick) blender. Place the soup back in the stock pot and turn the heat to medium. Add the milk and cheese and season with salt and pepper. Cook until heated through. Serve hot and garnish with additional cheese, if desired.