Broccoli Cheese Soup

I was craving creamy broccoli soup, so I looked for the recipe on The Pioneer Woman, and guess what?  She had just posted it that day!  Perfect timing for me.  I liked this recipe, and best of all, the guys like it too.  Eric usually picks at his soup when I make it for dinner, but last night he devoured it.

I ran the soup through the blender before I added the cheese, and that worked just fine.  I wish I had taken a picture, because I served it in beautiful bread bowls.  Darn.  Maybe next time.

Prep Time 10 Minutes

Cook Time 30 Minutes

Ingredients

1 whole Onion, Diced
1 stick( 1/2 Cup) Butter
⅓ cups Flour
4 cups Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Splash Of Chicken Broth If Needed For Thinning

Preparation Instructions

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.

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

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. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.)

 Enjoy!