Cream of Broccoli Soup

There's nothing like a bowl of soup to warm you. I adapted this recipe for Cream of Broccoli Soup from Paula Deen and Friends: Living it Up, Southern Style. I've omitted the cauliflower (not too popular in my house) and substituted medium Cheddar for the Swiss. Unlike some cream soups, this one doesn't have that slightly floury aftertaste.

Cream of Broccoli Soup

1 lb. broccoli crowns
2 cups chicken broth
1 cup half-and-half
2 cups Cheddar cheese, grated
1/4 teaspoon House Seasoning (see below)
black pepper to taste

Break the broccoli down into smaller florets; peel and slice any remaining stalks. Cook the broccoli in the chicken broth over medium-high heat until tender. Puree mixture with an immersion blender (or food processor) and reduce heat to medium low.

Add half-and-half, House Seasoning and 1 3/4 cups shredded Cheddar. Cook until cheese has completely melted. Ladle soup into bowls and sprinkle with remaining 1/4 cup of shredded Cheddar.