Russell's Cream of Broccoli Soup with Cheddar "Raft"

INGREDIENTS

6 tbsp

butter, room temperature, divided

2 lb

fresh broccoli, stems peeled and florets separated, all chopped into bite-size pieces. Bite sized is important as this soup isn’t blended.

large onion, finely diced

garlic cloves, minced

1 tsp

chopped fresh tarragon or 1/2 teaspoon dried

6 1/2 cups

chicken stock or canned low-salt chicken broth

1 cup

whipping cream

3 tbsp

all-purpose flour

2 cups

(packed) grated extra-sharp cheddar cheese (about 8 ounces) *