1 pound broccoli, cut into small florets
1 small yellow onion, diced
1 stalk celery, chopped
2 tablespoons unsalted butter
6 cups unsalted chicken stock
2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon paprika
Kosher salt and freshly ground black pepper
In a large, heavy-bottom pot, melt the butter over medium-high heat.
Add onion and celery to the pot, and sauté in the butter until translucent and softened. Stir in the garlic powder and paprika until the vegetables are coated.
Add the broccoli florets to the pot, and carefully pour in the chicken stock, making sure all the vegetables are covered.
Reduce heat to medium-low, and simmer until the broccoli is fork-tender, about 10-15 minutes.
In 1/2-cup increments, slowly add the cheddar cheese to the pot, continuously stirring, until the cheese is melted all the way through, and the soup has thickened.
Using an immersion blender, purée the soup together to the desired consistency. For a chunkier soup, blend less. For a more velvety soup, blend more. If you don't have an immersion blender, carefully transfer the soup, bit by bit, into a blender and purée the mixture until the desired consistency, and return to the pot.
Once blended, season with salt and pepper to taste, and allow to simmer to thicken, about 5 minutes.
Remove from the heat, and serve immediately in individual bowls. Garnish with a dollop of sour cream, some more shredded cheddar cheese or crispy, fried bacon bits.
Pro-tip: No need to have the freshest broccoli for this recipe. You can use broccoli that's slightly over-date.
Pro-tip: For an even creamier soup, mix in 1/4 cup of heavy cream before removing from the heat.
Pro-tip: Boost the cheesy taste by increasing the amount of cheddar to your liking.
