Broccoli & Cheddar Soup

In a large Dutch oven or soup pot, melt the butter over medium-high heat. Add the onion and cook, stirring often, until it begins to soften, about 2 to 3 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the flour and continue to cook, stirring constantly, for about 1 minute. Add the chicken broth and milk. Bring the mixture to a simmer and reduce the heat to medium. Add the broccoli, dried mustard, and smoked paprika. Cook, stirring occasionally, until the broccoli is tender, about 5 to 10 minutes. Stir in the cheddar cheese and season with salt and pepper to taste.

Serve immediately or store in the refrigerator for up to 3 days.