3 large broccoli crowns
1 leek, stalk only
4 tbsp. butter
1/4 cup all purpose flour
2- 49 1/2 oz. cans low sodium chicken broth
1 cup milk (i used 2% but you can use any)
1 tbsp. rosemary
1 tbsp. dried oregano
2 tsp. black pepper
1 tsp. garlic powder
1  1/2 cup shredded cheddar cheese

Wash broccoli and cut crosswise into 1/2-inch wide stalks then cut crosswise into 1-inch pieces.  Wash leek and cut in half; cut crosswise into 1-inch pieces.

Place broccoli and leek into a large skillet.  Add one inch of water and bring to a boil over medium high heat.  Cover and let cook until tender, about 5 to 7 minutes.  Do not drain.

In a large stock pot over medium high heat, melt the butter.  Whisk in the flour and stir until mixture is smooth and bubbly.

Turn heat to medium and pour in chicken broth.  Bring to a boil, whisking constantly.

Boil and stir for one minute.  Add broccoli and leek, rosemary, oregano, pepper and garlic powder.

Turn heat to low and let simmer for 20 to 30 minutes.  Stir in milk and cheese and let simmer for 5 to 10 minutes more; do not boil.

10 to 12 servings, about one cup each

Submitted by: Cleanfreshcuisine