4 cups (1 quart) chicken broth
½ cup finely diced onion
1 teaspoon salt
½ teaspoon pepper
5-6 cups about 30-36 ounces chopped fresh broccoli
4 cups milk, 2% or whole
½ cup all-purpose flour, use 2/3 cup if you want it extra thick
3 cups freshly grated cheddar cheese (medium or sharp)
1 cup freshly grated Swiss cheese
INSTRUCTIONS
In a large saucepan, add the chicken broth, onion, salt and pepper. Bring the mixture to a simmer and add the broccoli. Cover the pot and cook for 8-9 minutes until the broccoli and onions are tender.
In a blender, combine the milk and flour and process until smooth. Slowly add the milk mixture to the soup, stirring constantly. Bring the mixture to a gentle simmer, stirring, and cook until thickened, 3-4 minutes.
Turn the heat off or to low and stir in the cheese, one handful at a time, letting each addition melt before adding more. Season to taste with additional salt and pepper, if needed. Serve immediately (the soup will thicken as it cools).
Recipe and image from Mel's Kitchen Cafe
