Broccoli Soup

 1/2 cup butter

1 whole onion, diced

1/3 cup flour

4 cups whole milk

2 cups half-and-half

1 pinch nutmeg

4 heads broccoli cut into florets

Dash of salt, plus more as needed

Freshly ground black pepper, to taste

3 cups grated cheese (mild cheddar, sharp cheddar, jack, etc.)

2 cups chicken broth, if needed for thinning

Directions

1

In a large pot, melt the butter over medium heat, then add the onion. Cook the onion for 3 to 4 minutes, then SPRINKLE the flour over top. Stir to combine and cook for 1 minute or so, then pour in the milk and half-and-half (I used one cup whole milk and one cup  heavy whipping cream. Add the nutmeg, then add the broccoli, a dash of salt (easy on the salt...plenty in cheese and chicken broth.), and plenty of black pepper.

2

Cover and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt. 

3

Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. Enjoy