We Love This !! and come fall and winter it usually becomes a weekly comfort food. I always make extra to freeze and put away in the "after work" stash for the hubby to warm up after a long night at work and it always puts a smile on his face. Best of all its Gluten Free and still delicious .
1/2 cup of butter
2 llb fresh broccoli chopped
4 cans chicken broth ( 3 plus hold back one for later )
2 or 3 cups of water
2 cups cream
1 lb Medium Chedder cheese
2 cloves fresh garlic ( honestly usually I use more but we really like garlic )
2/3 cup corn starch
1 cup of water
Melt the butter over high heat. Cook the onion until soften then add in the garlic and cook for just a few minutes. Stir in the chop broccoli and the 3 cans of the chicken broth plus the 2 cups of water and cover n cook until tender ( doesn't take long ) Reduce the heat and stir in the cheese plus the cream In a small bowl stir together your corn starch and chicken broth to make a slurry and stir that into your soup cooking till thickened.... If the soup is to thick thin with a bit of water. Serve with crusty bread and enjoy.