Broccoli & Cheddar Cheese Soup

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1 stick of unsalted butter
1 large yellow onion (about 1 cup)
1 cup celery
2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
2 tablespoons minced garlic
2 (16-ounces each) packages of broccoli florets (florets and stems separated - stems should be finely chopped)
1/2 cup flour
1 quart whole milk
2 cups water
1 teaspoon kosher salt
2 cups shredded cheddar cheese
1/2 cup thinly sliced green onions and 1 cup cheddar cheese for optional garnish

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