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Add the butter to a large pot over medium heat. Once melted, add in the onions, garlic, and leeks and cook until lightly browned and translucent, which takes about 8 to 10 minutes while frequently stirring.
Next, stir in the flour until combined in to make a roux.
Add in the broccoli and chicken stock and bring to a boil and cook the broccoli just until al dente, or slightly crunchy.
Using a hand blender pulse the soup until it becomes slightly chunky or until the desired chunkiness or smoothness is achieved.
At this point ensure the soup is thick. If it’s not, you may need to make a separate roux or slurry and whisk it in.
Pour in the heavy cream and stir in in to combine over low heat.
Mix in the cheddar cheese until combined and melted in.
Finish by seasoning with sea salt, pepper, Worcestershire, and Tabasco sauce.
Serve with extra shredded cheese.