Cream of Broccoli Soup by Melissa Ayers

2 small onions, chopped
2 stalks celery, chopped
1 stick butter
4 cups chicken stock
1 head fresh broccoli, chopped
1 pint half and half
2 tablespoons flour
1/2 cup cheddar cheese, shredded

In medium sauce pan, saute onions and celery in butter. Add broccoli, and chicken stock. Cook until tender. Pour in half and half and flour. Stir. Let simmer. Salt and pepper to taste. Add cheddar cheese. Serve.