Ingredients

Instructions

  1. Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender.
  2. Add broccoli and broth; cover and simmer for 10 minutes.
  3. Purée soup (I use a hand blender) or mash with potato masher.
  4. Return to heat.
  5. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk.
  6. Stir until thick and bubbly, add to soup.
  7. Add cheese; stir until melted.
  8. Season with pepper and serve.