Cream of Broccoli Soup

4 cups water
4 cups broccoli florets (frozen work
  great too)
2 tablespoon butter
1/2 onion diced
1 clove garlic minced
1/3 cup flour
5 chicken bouillon cubes (or about 2 tblsp of the powder)
2 1/2 cups milk
At least 1 cup grated cheddar cheese
Pepper to taste

1. Cook broccoli in water until crisp tender or however you like it. Drain but save all of the water. Purée half of the broccoli (or If you have the hand stick blender you can skip this part)   With the other half of the broccoli chop any large pieces into bite size pieces.
2. In heavy bottomed pot melt butter. Add onion and garlic. Cook for 3-4 minutes until soft. Stir in flour. Cook stirring constantly for 1-2 minutes. Add reserved water and chicken bouillon. Bring to boil stirring constantly. Reduce heat to medium, allow to simmer, stirring constantly until thickened. 
3. Stir in milk (if soup isn't as thick as you want it to be, take 1/3 cup of milk with about 1 tablespoon of constarch. Mix well then add to pot stirring constantly to help thicken). Add grated cheese (add in slowly so it doesn't clump together).
4. If you pureed half the broccoli just add to the pot along with the bite size broccoli and stir well and let broccoli heat up. If the broccoli isn't pureed, add half of it and using your hand stick blender blend the soup until the broccoli is all chopped finely into it. Then add the bite size broccoli. Stir and Let the broccoli heat up. Serve with extra cheese on top if you'd like.