Broccoli-Cheese Chowder

2 T butter
1 ½ cups chopped onion
1 T. minced garlic
4 ½ cups chicken stock
2 cups peeled, chopped potatoes
1 (16 oz) package frozen broccoli
1 ½ cups heavy cream
1 ½ cups shredded Cheddar cheese
1 ½ tsp salt
1 tsp ground white pepper
Garnish:  additional shredded Cheddar cheese

In a large stockpot, over medium-high heat, combine butter, onion, and garlic; cook for 3 minutes, or until onion is soft.
Add stock and potatoes, simmer for 10 minutes, or until potatoes are soft.
Add broccoli and return to a simmer; cook for 6 to 7 minutes, or until broccoli is tender.
In a blender or food processor, puree soup in batches until mostly smooth.  Return to the pot over medium-heat.
Stir in heavy cream, cheese, salt, and pepper.  Cook over low heat until soup is barely bubbling.
Garnish with additional shredded Cheddar cheese, if desired.
Yield:  4 servings.