Broccoli Leek Cheese Soup

• 3 large broccoli florets
• 1 leek, stalk only
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 (49 1/2 ounce) cans low sodium chicken broth
• 1 cup milk (I used 2% but you can use any)
• 1 tablespoon rosemary
• 1 tablespoon dried oregano
• 2 teaspoons black pepper
• 1 teaspoon garlic powder
• cheddar cheese, shredded 1 1/2 cups

1. Wash broccoli and cut crosswise into 1/2" wide stalks then cut crosswise into 1" pieces. Wash leek and cut in half; cut crosswise into 1" pieces.
2. Place broccoli and leek into a large skillet. Add one 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.
3. In a large stock pot over medium high heat, melt the butter. Whisk in the flour and stir until mixture is smooth and bubbly.
4. Turn heat to medium and pour in chicken broth. Bring to a boil, whisking constantly.
5. Boil and stir for one minute. Add broccoli and leek, rosemary, oregano, pepper and garlic powder.
6. Turn heat to low and let simmer for 20 to 30 minutes. Stir in milk and cheese and let simmer for 5 to 10 minutes more; do not boil.
7. 10 to 12 servings, about one cup each.

broccoli florets, stalk only, butter, flour, chicken broth, milk, rosemary, oregano, black pepper, garlic, cheddar cheese

Taken from www.food.com/recipe/broccoli-leek-cheese-soup-530195 (may not work)