Cheese Broccoli Soup

• 3 cups Chopped Broccoli Florets
• 4 Tablespoons Butter
• 1 whole Large Onion, Finely Chopped
• 1/3 cups Celery, Finely Chopped (optional)
• 1/3 cups Green Pepper, Finely Chopped (optional)
• 1/3 cups Red Pepper, Finely Chopped (optional)
• 4 cloves Garlic, Minced
• 1/2 cups All-purpose Flour
• 3-1/2 cups Chicken Broth
• 3 cups Half-and-half
• 4 cups Shredded Cheddar Cheese
• 2 teaspoons Kosher Salt, More Or Less To Taste
• 1 teaspoon Freshly Ground Black Pepper

1. Steam, blanch (or even microwave) broccoli until it is crisp and bright green. Drain completely.
2. Meanwhile, heat the butter in a large stockpot or Dutch oven set over medium heat. Add the chopped onion, celery, and peppers (if using) and saute until soft, about 4 minutes. Add garlic and saute for 2 minutes.
3. Add flour and cook, stirring constantly, for 2 minutes. Slowly whisk in the broth and half-and-half. Add broccoli. Check the seasonings and add salt and pepper to taste.
4. Bring soup to a low boil, cover, and reduce heat so that the soup barely simmers. Cook, stirring frequently, until the soup is very thick and flavorful, about 20 minutes. If soup is too thick, thin with broth or half-and-half until it is the desired consistency.
5. With a potato masher, break up the broccoli florets.
6. Add the grated cheese in 1/2-cup increments, stirring after each addition until completely melted and smooth. Do not allow soup to boil. Re-season to taste and serve hot.

broccoli florets, butter, onion, celery, green pepper, red pepper, garlic, allpurpose, chicken broth, cheddar cheese, kosher salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/soups/cheese-broccoli-soup/ (may not work)