In a sauce pan, boil the broccoli until almost tender. In a Dutch oven, melt the butter and add the onions and celery. Saute until tender. Remove the onions and celery to a small plate and add the flour to the remaining butter. Stirring constantly until thickened.

Add the broth and stir until smooth. Add the broccoli, onions and celery back into the pan. Put the cubed cheese into the pan, stir to melt. Cover and cook for 5-10 minutes. Remove the pan from the heat. Using your immersion blender, process until not quite smooth. If you don’t have an immersion blender, process in a regular blender–small portions at a time.

As you can see by my picture, we like ours with chunks of broccoli still intact.