Heat a large dutch oven or soup pan over medium heat. Add butter and olive oil. Add onions and chopped celery and sautee for 5 minutes until onions become transluscent.
Add broccoli, thyme and chicken stock and bring to a boil. Reduce to heat to simmer, cover for 10 minutes until brocolli is cooked through.
Remove from heat and use an immersion blender or transfer soup to a blender to puree.
Return soup to pot and add cream, cheese and season with S&P. Serve immediately
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/broccoli-cheddar-soup/