The first time I made this, I discovered that it did not make enough for our family. So, I made a few adjustments to make it stretch. I think it tastes just as good and feeds us each at least two full bowls of soup.
1 small onion, finely diced
3 cloves garlic, minced
2c. broccoli (about 4 small heads) cut into very small pieces (you want them to fit on a spoon)
4c. chicken stock
1 1/2c. grated cheddar cheese
Melt butter in a pot over medium heat. Add onions plus a pinch of salt/pepper. Cook until soft. Add garlic, cook for another minute. Add broccoli, cook for a minute, then add the chicken stock and cover. Allow the broth to come to a boil, and cook until the broccoli is soft.
Whisk together flour and milk until combined. Add this mixture to the pot, stirring gently. The soup will thicken and once it's thick and creamy looking, add the grated cheddar. Salt and pepper to taste.
Thanks, again to The Little Girl's Guide to Sugar and Spice for this recipe.