Here is my recipe for Broccoli Cheese Soup:
2 Tbs butter
1 tsp minced garlic (or more. I love garlic!)
5-6 cups chicken stock
2 shredded carrots
3-4 cups broccoli, cut into very small pieces (tiny florets) (I cut up 2 crowns)
1 cup Velveeda cheese, cubed (I use the 2% kind) Cheddar or other favorite cheese would be great too!
1 1/2 cups milk
1/4 cup corn starch
salt and pepper to taste
In a large pot or dutch oven melt butter over medium heat. Add garlic and saute for 1 minute. Add chicken stock. Cover and bring to a boil. Add carrots and broccoli; cover and let boil for 5-7 minutes. Add cheese and stir until melted. Stir corn starch into milk and add to soup. Stir until thickened. Salt and pepper to taste (I usually don't add salt because of the Velveeda). It is also great with a few dashes of hot sauce thrown in.
To make the soup a bit thicker, stir in 2 Tbs of flour into the butter/garlic to make a roux before adding the chicken stock. Of course, heavy cream would also be delish and thicken it up but that would be more of an indulgence meal rather than a healthy, sensible dinner.