Whether you're doing low-carb or not, you can enjoy this smooth blended with cheddar cheese that's as good for a comforting meal as it is for a dinner party appetizer.
In a large stockpot, melt butter over medium heat. Cook celery and onion in butter until softened. Stir in the garlic powder and paprika.
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 shredded 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. Salt and pepper to taste
To make the soup extra thick, before adding the cheese I ladle out stock until it just covers the broccoli.