Ingredients
2 tablespoons butter
1 onion chopped
1 clove of garlic chopped
1 stalk celery, chopped
2 (14 ½ ounce) cans of chicken broth
4 cups fresh broccoli
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
Ground pepper
½ to 1 cup mild cheddar cheese
Directions
Melt 2 tablespoons butter in medium sized pot, and saute onion, garlic and celery until tender.
Add broccoli and broth; cover and simmer for 10 minutes.
Puree soup in a blender or mash with potato masher.
Return to heat.
In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
Stir until thick and bubbly, add to soup.
Add cheese; stir until melted.
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