6ouncescheddar cheese(2 ounces reserved plus additional for topping)
Blanch broccoli florets in a pot of salted water. Cook for 2-3 minutes until soft and bright green.
Strain and set aside.
Add the butter, garlic powder, onion powder, salt, pepper, and onion to a large stockpot. Heat over medium heat until the butter melts and the onion is soft.
Add the garlic and cook for an additional 30 seconds to 1 minute.
Next, whisk in the flour and cook for 2-3 minutes.
Slowly add the milk and broth and heat whisk to break up any flour lumps.
Continue to heat until the mixture steams and bubbles form around the edge of the pan.
Add the cheese an ounce at a time, whisking in between each ounce. Ensure all the cheese melts before adding more.
Carefully stir in the 1 1/2 cups of the blanched broccoli.
Use a hand blender to blend the soup and break up the broccoli pieces. (See post for additional blending option.)
Add remaining broccoli and cheese. Stir to combine.
Top with your favorite toppings and serve.
Store leftovers in the refrigerator for up to 3 days.
The calories listed are an approximation based on the ingredients and a serving size of one cup without toppings. Actual calories may vary. Make it gluten free by using GF spices, flour, and broth. Make it vegetarian by using vegetable broth.