This deliciously rich, cheesy soup makes an ideal lunch or starter for a dinner party or family gathering.
In a large stockpot, melt butter over medium heat. Cook celery and onion in butter until softened. Stir in broccoli, and cover with stock. Simmer until broccoli is tender, 10 to 15 minutes.
If you want your soup chunky, remove about a cup of broccoli with a slotted spoon and set aside.
Reduce heat, and stir in the garlic powder and paprika. Add the grated cheddar cheese gradually, stirring constantly, and continue to stir until melted. Using a stick blender, blend until smooth.
Stir in the broccoli that was removed earlier and serve.
To make the soup extra thick, before adding the cheese I ladle out stock until it just covers the broccoli.