• In a stockpot, melt butter over medium heat.
• Cook onion in butter until softened, about 6 minutes.
• Stir in garlic and continue cooking for 1 more minute.
• Stir in flour, mix well and cook for 1 minute.
• Stir in broccoli, and cover with chicken broth and white wine.
• Bring to boil, reduce heat and simmer until broccoli is tender, 10 to 15 minutes.
• Reduce heat, and stir in cheese cubes until melted.
• Mix in milk.
• Serve. Sprinkle with cheddar cheese if desired.