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*You can add more cheese to this soup if you like a cheesier soup. Just increase the amount of chicken stock as needed.
*Also, this recipe can be made gluten free by using corn starch instead of flour as the thickener.
1 pound of fresh broccoli florets (you can also use frozen)
4 tablespoons butter
1 carrot, finely chopped
1/2 onion, finely chopped
6 cups chicken stock, divided (I use chicken bouillon and water)
1/2 cup flour or corn starch
3 cups half and half or whole milk
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces cheese, shredded (I prefer Monterey Jack and cheddar, but you can use any type of cheese or blend of cheeses you like) - See more at: http://www.shortstopblog.com/2009/10/creamy-brocco...
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 andijtrautman85
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