Cream of Broccoli & Cheese Soup

Cheddar Broccoli Soup

1 lb. fresh broccoli, chopped
2 sticks butter
1 qt. chicken broth
1 tsp. salt
1/4 tsp. pepper
1/2 lb. cheddar cheese
1 cup flour
1 qt. half & half

Steam broccoli until tender (12 to 15 minutes). Melt butter in saucepan over medium heat. Add flour to butter & cook for 2 to 4 minutes, stirring constantly. Add chicken stock. Bring to a boil and cook until thick. Turn heat down. Add the rest of the ingredients and heat until cheese is melted and soup is hot. Do not boil.
Soup is better reheated the next day. Keeps well in refrigerator.
Yummy topping for potatoes.

Variations: add celery, carrots, & onions