In a 4 quart sauce pan melt the butter and add the flour, for 2 minutes cook stirring over a low to moderate heat this is a white roux

Incorporate the stock and milk to roux using a whisk for one minute.

Add the seasoning, broccoli, onions and garlic and cook for 20-25 minutes until tender

Puree with hand blender, food processor or blender,start off slow so that you do not burn yourself

Return the soup to the stove and bring to a simmer and add cheese until melted turn off the burner and serve

Adjust seasoning with salt and pepper as needed. If it seems thick add a little chicken stock or milk to thin out

My students think bacon and cheese go great with this as a garnish:)