Broccoli Cheese Soup

A few weeks ago, Todd and I took Noah and Preston to a Jazz game for their birthday's (they share the same birthday, crazy).  My awesome sister Gabrielle babysat Stella while we were gone and took her to dinner at Kneader's Bakery.  Stella had broccoli cheese soup and while she was eating, she kept saying, "This is the best dinner ever!” over and over.  I am pretty sure that she had a pretty great night (thanks Gabriella)!

 

Broccoli Cheese Soup

1 onion, diced

1/2 cup butter

1/3 cup all-purpose flour

4 cups whole milk

2 cups half and half

4 heads broccoli cut into florets

1 pinch of freshly grated nutmeg

3 cups grated cheddar cheese

Salt

Freshly Ground Black Pepper

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

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

Taste and adjust seasoning if needed.  Then either serve as is, or mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely.  (I pureed half of the soup.)  Return to pot and heat until warm.  Thin with milk or chicken broth if needed.

Recipe from Pioneer Women