Broccoli Cheese Soup

So I wasn't kidding about the size of broccoli stalks that I've been picking out of my garden. I knew I needed to use it up rather quickly so I looked around for a broccoli cheese soup recipe. I found one I liked and adapted it a little. Most of the ingredients I had in the house with the exception of half and half (although I had whole milk which probably would have worked too).

1/2 cup butter (1 stick)
1/2 cup flour
1 quart half and half
3 cups vegetable stock
1 cup water
1 lb fresh broccoli
1 medium onion
salt and pepper
12 oz sharp cheddar cheese grated

So first after washing and trimming about 1 lb. of fresh broccoli, I chopped it up into small florets. Next I melted the butter in a big stockpot. I like to cut the butter into small pieces before melting it in the pan to make sure it all melts evenly. Whisk the flour into the melted butter and cook over med. heat for 3-5 minutes while whisking. Slowly whisk in the half and half making sure to whisk out the lumps. Add the vegetable stock and 1 cup water slowly while whisking. Simmer for 25 minutes. Add broccoli and onions. Cook over low for 10 minutes or until the veggies are cooked through. Add salt and pepper to taste. You could leave it with the chunks of vegetable, but I like to puree it up a little. I have a hand immersion blender I use right in the stock pot, but pouring it into a blender would work fine too. I like to leave some chunks but blending it up makes it even more creamy and full of broccoli flavor. Lastly I add the sharp cheddar cheese (swiped right out of my father-in-law's cheese stash while they were on vacation.)Stir the soup until the cheese melts and enjoy now or freeze for a cold winter day.