I really felt like soup for lunch today and since the kids' favorite veggie is broccoli and they love cheese.....
4 tbsp. butter
1 small yellow onion, finely chopped
1 clove garlic, minced
3 tbsp. flour
2 cups chicken stock
2-2.5 cups baby broccoli florets
1 cup half & half
2 cups sharp cheddar cheese, shredded
salt and pepper to taste
Melt butter in deep saucepan over med-low heat. Add onion and garlic and saute until soft and translucent, about 8 minutes. Add flour and whisk or stir for 1 minute until flour has cooked. Remove from heat and slowly add chicken stock, whisking or stirring until incorporated. Return to medium heat and bring to a simmer stirring frequently. Add broccoli (if you want smaller pieces of broccoli in your soup just chop them smaller!) and simmer about 8 minutes or until tender. Add half & half, stir to combine. Add cheese, stir until melted. Season to taste with salt and pepper.
The kids loved this soup and so did I! We ate it with leftover braided egg bread that I made for dinner last night, I'll be posting the recipe for that soon!