Cream of Broccoli Soup

• 2 tablespoons butter
• 1 onion, chopped
• 1 garlic clove, chopped
• 1 stalk celery, chopped
• 2 (14 1/2 ounce) cans chicken or vegetable broth
• 4 cups broccoli
• 3 tbl butter
• 3 tbl flour
• 2 cups milk (or 1 1/2 cups milk and 1/2 cup evaporated milk)
• pepper
• 1/2 cup cheddar cheese, shredded

1. Melt 2 tablespoons butter in medium sized stock pot, and sauté onion, garlic and celery until tender. Add broccoli and broth; cover and simmer for 10 minutes. Purée soup (I use a hand blender) or mash with potato masher. Return to heat. In small saucepan, over medium heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, add to soup. Add cheese; stir until melted. Season with pepper and serve.