One of my guilty pleasure is broccoli cheddar soup. Too often it's adulterated with Velveeta or some other nasty ass processed cheese-style food, which is sad, because it's can be so comforting when made properly.

The other day, apparently a day when I felt like my thighs could use a bit more cushion, I decided to try making my own for the first time. This is by no means a low-fat soup. This soup kicks low-fat's ass. But piping hot with some fresh dinner rolls slathered with butter...it's like a day at the spa for my tummy.

Only fattening.

Whatev.

Broccoli Cheddar Soup

½ onion, finely chopped
2 cloves garlic, minced
½ cup butter
½ cup flour
3 cups chicken stock
2 cups milk
½ cup cream
12 oz. extra sharp cheddar cheese

In a 6 quart pot melt the butter over medium heat. Add the garlic and onion, and cook till the onion is softened – about 4 minutes. Sift in the flour, all at once, stirring to combine. Cook the flour mixture for about 3 minutes, moving constantly to avoid burning. Pour in ½ cup chicken stock, stirring until fully incorporated, repeat with remaining stock. Pour in milk, all at once, then add broccoli. Bring to a steady simmer, stirring constantly. Be sure to not let the milk stick to the bottom of the pan. When broccoli is softened, about 15 minutes, add the cheese 2 oz at a time, allowing to melt completely before adding more. Stir in the cream, serve immediately.