▢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

Melt 2 tablespoons of butter in a medium stockpot before sauteing the celery and garlic until tender. Simmer the broccoli and broth while covered for fifteen minutes.  

In the interim, melt 3 tablespoons of butter in a small saucepan over low heat; stir in flour and milk. Stir until the mixture becomes viscous and carbonated.  

Step - 2

Blend the soup in segments by pulsing it for a few seconds before pureeing it until smooth.  

Step - 3

To the flour mixture, add broth. After seasoning with pepper and garlic salt, incorporate the cheddar cheese.  

Step - 4

Garnish with additional cheese and bacon, if desired.  

Step - 5

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