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Ingredients

• 2 big bunches of broccoli, stems removed (about 4 to 5 cups of flowerets)
• 2 (32 ounce) boxes chicken stock
• 4 tablespoons butter
• ¾ cup diced sweet onion
• ¾ cup celery, peeled and sliced (yes, I peel the outside of my celery stalks with a potato peeler and you will see it has a milder flavor and won’t be stringy - try it!)
• 1 clove garlic, freshly minced
• ¼ cup flour
• 2 teaspoons Penzey’s 4/S (Special seasoned Sea Salt: a blend of sea salt, sugar, extra bold pepper, paprika, onion, turmeric, garlic, and extracts of celery, rosemary and thyme)
• 1 cup cubed American or Velvetta cheese
• 1 cup Extra sharp cheddar cheese, grated
• ½ cup grated gruyere cheese
• ½ cup sour cream
• 1 cup low-fat or regular half-and-half
• Roux for thickening:
• 2 tablespoons butter, melted
• 6 tablespoons flour
• For garnish:
• grated extra sharp cheddar cheese
• crushed garlic cheese croutons

Description

Since We’ve Had Nothing But Cold Weather Around Here This Winter, I’ve Been Craving Soup Every Day, And A Cheesy Broccoli Soup Is One Of My Favorites. I Combined Several Different Recipes And Came Up With This As My Most Recent Favorite. If You’re

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