Cream Of Broccoli Vegetable Cheese Soup - cooking recipe

Ingredients

1 large head of broccoli, chopped
1 onion, chopped
1 large leek, chopped white and light green parts
2 medium potatoes, peeled and diced
1 celery rib, chopped
1 cup chopped carrot
2 garlic cloves, minced
2 tablespoons chicken soup base
1/4 teaspoon pepper
3 tablespoons butter
1/4 cup flour
1 cup fat-free half-and-half, can use regular
2 cups shredded gouda cheese (any mild cheese is good too) or 2 cups cheddar cheese (any mild cheese is good too)
salt, to taste

Preparation

Place broccoli, onions, leeks, potatoes, celery, carrots, garlic, soup base and pepper in a large soup pot. Add enough water to just cover.
Bring to a boil; reduce heat and simmer for 20-25 minutes or until everything is tender.
Using an immersion blender (or use a food processor or blender) puree.
Retun to pot.
In a small saucepan, melt butter. Whisk in the flour and cook for about 2 minutes, stirring constantly.
Add the butter/flour roux to the soup pot.
Add half and half and cheese. Heat gently to melt cheese and thicken, stirring very often.
Add salt and/or more pepper to taste.