Judy's Broccoli Cheese Soup

I made this broccoli cheese soup recipe up when I was going to make dinner for my friend Judy. She told me that broccoli cheese soup was her favorite type of soup.

1/2 cup chopped yellow onion
1 big garlic clove, minced
2 tablespoons butter
5 cups broccoli florets, chopped
2 cups broccoli stems, chopped (the hard part of the stems has to be removed first) or use broccoli florets instead
1 small carrot, peeled and cut into matchsticks
8 cups reduced-sodium chicken broth, divided
1 1/2 cups shredded Cheddar cheese
1 pint half-and-half
Salt and Pepper to taste

5 tablespoons butter
9 tablespoons all-purpose flour

Extra milk if needed

In a big saucepan, melt 2 tablespoons butter and add the onion. Cook until tender. Add the garlic and cook for a few seconds. Pour 4 1/2 cups chicken broth in the saucepan and the broccoli stems. Bring to a boil and simmer for a few minutes. Add the carrots and broccoli and simmer covered for 10 minutes.

Meanwhile, in a skillet, melt the 5 tablespoons butter and add the 2/3 cup flour and mix with a whisk. Add the remaining 3 1/2 cups warm chicken broth slowly whisking to avoid forming lumps. You will have a thick smooth mush. Add this mixture to the broccoli mixture in the saucepan whisking constantly. Once it is combined, let it simmer covered stirring constantly for 5 minutes.

Stir in the half-and-half but do not let boil. Season with salt and pepper if needed and add the Cheddar cheese and melt until smooth.

The soup will thicken  as it sits. Add extra milk if a thinner consistency is desired.

Makes 2 1/2 quarts