Melt the butter in a large pan over medium-high heat.
Dice the broccoli stems and the onion.
Chop up the pancetta and fry in a small pan over medium heat. When it’s cooked through and becoming slightly crispy, drain the pancetta and set it aside. The pancetta that we used is from Norwalk, IA.
Once the broccoli and onions become tender add about 1 t. of salt and 1/4 t. pepper. Mix well.
Pour in two cups of milk to start with and add about one tablespoon of chicken base. Next you can either pour it all into a blender and blend it until it is pretty smooth or if you have an handheld emulsifier (aka a handheld blender) that would be even easier! You may need to add more milk if the soup is too thick.
Once you have the right consistency and the flavor is good, add the steamed broccoli to the soup and mix well.
Grate up about two cups of cheese and add most of it to the soup. Stir well until the cheese melts completely.
Place some soup in a bowl, garnish with additional cheese and the pancetta and enjoy!