1large headbroccolicut into florets and thinly sliced
2tbsgarlicminced
2tbsflour
3cupschicken broth
4cupsmilk
2cupssharp cheddar cheesegrated
1tspSalt and pepper to taste..
1/2tspTabasco sauce to tasteoptional
Instructions
In a large pot, melt the butter on medium, and add all the vegetables.
Cook for about 5 to 10 minutes, stirring occasionally, until all vegetables are softened. Stir in the flour until it coats all the vegetables, then stir in the chicken stock vigorously to keep the flour from clumping.
Simmer for a few minutes, then pour a little of soup at a time into a blender, and puree until mostly smooth. You can also use a hand held mixer and mix it right in the pot. Make sure to remove pot from burner first.
Bring soup to a simmer again on low heat, and add the milk and cheese.
Season with the salt and pepper and a few good shakes of the Tabasco.