1 head broccoli
1 large onion, peeled and diced
6 Tbls. butter, divided
1/3 cup flour
1 quart chicken stock
half and half
In a stockpot, melt 2 Tbls. butter, and cook chopped onion until tender. Chop the broccoli, including the stem into small pieces; add to the onion. Pour chicken stock over the onion and broccoli, and simmer until the broccoli is tender.
In a small sauce pan, melt 4 Tbls. butter, and whisk in flour, making a roux. Slowly whisk in half and half until a sauce is made.
Add the cream sauce to the stock pot, stirring well. Add in about 3 cups shredded cheddar cheese, and stir to melt. You may want to add more half and half depending upon desired consistency.