Broccoli Cheese Soup

This recipe was adapted from a Cooking Light recipe. I fattened it up a bit.

1 cup chopped onion
2 garlic cloves, minced
3 cups chicken broth
16 oz broccoli florets (I used two large heads)
2 1/2 cups 2% milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
16 oz cheddar cheese, shredded

Saute onion in olive oil until tender. Add garlic and cook for 1 minute. Add broth and broccoli. Bring mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Use an immersion blender and process until desired consistency results. Return to heat and adjust seasonings, if necessary.

4-6 servings