Used 2% milk and was glad I didn't use anything heavier. It was almost too much. I used a quart of chicken stock and 3 cups of milk. Still, it was more like a sauce than a soup. If I make it again, I will decrease the butter and flour in the hopes of having a less stodgy soup.
Blitzed half the soup and left some florets whole. A good compromise which I will do again.
