Creamy Broccoli and Cheddar Soup

Directions

1. Remove tough ends of broccoli stalks; discard. Chop remaining stalks and florets into 1-inch pieces.
2. Heat oil in large saucepan or Dutch oven set over medium-high heat; cook onion, celery and garlic for 4 to 6 minutes or until softened. Add broccoli; cook for 2 minutes. Stir in stock and bring to boil; cover and reduce heat to simmer.
3. Cook, stirring occasionally, for about 10 minutes or until broccoli is tender. Using a hand blender or countertop blender, purée in batches until smooth. Return to heat and pour in Cheddar Cheese Sauce; stir until warmed through. Sprinkle with chives before serving.