What to cook, Broccoli Cheddar Soup (healthier version).

Butter (few spoon fulls), milk, chicken stock (no salt), flour, onions, broccoli fresh from farmers, cheddar, spices and herbs. Yogurt.

Make the french sauce out of melted butter and golden onions and flour, it will thicken, add the milk, stir stir stir.
Add the fresh broccoli, let them get soft.
Add the cheese, by bits, let it melt. The spices.
When it is all well together, add the stock.
Add, yogurt, stir in well.

No need for creme, put less butter than original recipe.
I don't understand who came up with a recipe who asks for butter and creme and cheddar. Are you out of your mind or are you set to creating unhealthy combos of super fat?
Anyway, the soup is perfect without the creme and with less butter (original recipe calls for a stick) and my daughter ate it.
The Broccoli though were spectacular, from a farm in New Jersey, with reddish tips, mild taste. The yogurt at the end will compensate for the lack of the other fatter thickeners.