Source: Mary @ One Perfect Bite
adapted by There's Always Thyme to Cook
1 pound of fresh broccoli florets
4 tablespoons butter
1/3 cup finely chopped carrot
2/3 cup finely chopped onion
6 cups chicken broth
1/2 cup flour
3 cups whole milk
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 ounces Colby cheese, shredded
4 ounces sharp Cheddar, shredded
(I used Monterey Jack and Cheddar, low fat milk, and added a bit of cayenne pepper and a dash of nutmeg)
Melt butter in a large saucepan set over over medium heat. Add onions and carrots and saute for 5-6 minutes, or until vegetables are tender.
Add 2 cups chicken broth to pan and heat until boiling. Add broccoli and cook, covered, until broccoli is tender, about 5 to 6 minutes. Using a spoon, break broccoli into small pieces. Reduce heat to low. Add remaining 4 cups chicken broth to pot.
Mix flour and milk in a small bowl and whisk until smooth. Add mixture to pot. Add garlic powder, salt, and pepper. Continue cooking over low heat until soup thickens, about 5-6 minutes.
Add cheese, handfuls at a time, and stir constantly over low heat until smooth and creamy - about 10 minutes. If soup becomes too thick, add additional chicken stock. Do not let soup boil. Serve hot.