In a large skillet melt butter and sauté onions and broccoli until they are soft. Add flour and whisk well. Slowly add chicken stock while stirring with a whisk. On low heat, cook out the flour taste, approximately 5 minutes. Pour in the half and half, stirring continuously. Cook for 5 minutes more. Add your shredded cheese slowly while whisking. Cook for an additional 10 minutes until soup is heated through.

Serve hot with your favorite crackers.

Note: You can reserve some of the broccoli tops from your sauté skillet to add back into to your soup after it is finished as shown in the photo.