1 pound of fresh broccoli
4 tablespoons butter
1 carrot, finely chopped
1/2 onion, finely chopped
6 cups chicken stock, divided
1/4 cup corn starch
1 1/2 cups milk
1 1/2 cups whipping cream
2 cloves minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
16 ounces sharp cheddar cheese shredded
Cut up the broccoli into florets. Don't discard the stems! Cut up the onion and carrots.
Melt butter in a soup pot over medium heat. Add onions and carrots and saute for 5-6 minutes, or until onions and carrots are tender.
Add 2 cups of chicken stock to the pot and heat until boiling.
Add remaining chicken stock. Mix flour and half and half in a small bowl or measuring cup with a whisk until smooth. Add half and half/flour mixture to the pot. Add garlic,Broccoli Florets, salt, and pepper. Continue cooking over low heat until soup thickens - about 5-6 minutes.
Add cheese, handfuls at a time, and stir constantly over low heat until smooth and creamy - about 10 minutes. If soup becomes too thick, add additional chicken stock.