Cheddar Broccoli Soup - A Pioneer Woman Recipe

I love soup.  Especially velvety, creamy soups loaded with cheese.  I didn't have half & half so I used 6 cups of whole milk, versus the 4 cups of whole milk and 2 cups of half & half.  You will need the following:

• 1 whole Onion, Diced
• 1 stick 1/2 Cup Butter
• 1/3 cup 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
• Chicken Broth If Needed For Thinning (I didn't need it)

This is definitely not a soup for you health-nuts

I love the smell of onions sautéing in butter!

 It took about  40 minutes on low for my broccoli to get to the proper tenderness.

When a recipe calls for three cups of sharp cheddar cheese, 
you really can't go wrong!

I forgot to take a final picture of it before we devoured it.  Let's just say, it was delicious!  I did use my immersion blender after adding the cheese and blended it down so there wasn't huge chunks of broccoli.

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.)

I served it with fresh french bread and it made the perfect cozy dinner on a cool night!