Step 1

In a large stockpot, melt butter over medium heat. Cook celery and onion in butter until softened.

Step 2

Stir in broccoli, and cover with stock. Simmer until broccoli is tender, 10 to 15 minutes.

Step 3

If you want your soup chunky, remove about a cup of broccoli with a slotted spoon and set aside.

Step 4

Reduce heat, and stir in the garlic powder and paprika. Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted.

Step 5

Using a stick blender, blend until smooth.

Step 6

Stir in the broccoli that was removed earlier and serve. Salt and pepper to taste