Cut stems off
Broccoli (7 1/2 cups)
cutting very close to the flowerettes. Separate flowerettes into small pieces. Set aside 3 cups of flowerettes.
Using a vegetable peeler, lightly peel the thick skin from the thicker stem pieces, discard skin. Chop stems, along with any remaining flowerettes into 1/2" chunks.
In a medium pot, heat
Unsalted Butter (3 Tbsp)
over medium heat until foamy. Add
Garlic (1 clove)
, cook until soft, about 5 minutes, stirring occasionally.
Add chopped broccoli,
Chicken Broth (3 cups)
Fresh Oregano (1 Tbsp)
. Bring to a simmer, cover and cook until very tender, 15-20 minutes.
Potato Flakes (1/2 cup)
Dijon Mustard (2 Tbsp)
. Allow to cool for 5 minutes, stirring occasionally.
Using a blender or submersion blender, blend soup until smooth.
Return to pot, add
1% Low Fat Milk (1 cup)
and broccoli flowerettes. Bring to a gentle simmer and cook covered until flowerettes are tender, about 10-12 minutes, stirring occasionally.
Remove from heat and season with
Kosher Salt (1/4 tsp)
Ground White Pepper (1/8 tsp)
. Adjust thickness with more broth if needed. Stir in
Cheddar Cheese (1 cup)
Serve immediately garnished with additional cheese, if desired.