▢2 TB butter ▢1 tsp minced garlic ▢2 sticks celery chopped ▢3 cups chicken broth ▢8 cups broccoli florets ▢3 TB butter ▢3 TB all purpose flour ▢2 cups Half and Half ▢1-2 tsp garlic salt (with parsley flakes) ▢1 1/2 cups cheddar cheese shredded ▢pepper to taste ▢bacon and shredded cheese for garnish
STEP-1
In a medium stock pot, melt 2 tablespoons butter and saute garlic and celery until tender. Add broccoli and broth, cover and simmer for 15 minutes.
STEP-2
Meanwhile, in a small saucepan, over low heat, melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly.
STEP-3
In batches, pour the soup into a blender and pulse for a few seconds, then puree until smooth.
STEP-4
Add soup to flour mixture. Season with garlic salt and pepper and stir in cheddar cheese.
STEP-5
If desired, garnish with more cheese and bacon.