Ingredients:
- 4 cups broccoli florets
- 2 ½ cups cheddar cheese, grated
- 2 ½ cups chicken stock
- 2 cups half-and-half
- ¼ cup unsalted butter, divided
- 2 cloves garlic, minced
- ½ yellow onion, finely chopped
- 3 tbsps all-purpose flour
- ¼ tsp nutmeg
- salt and pepper, to taste
Directions:
- In a medium pan over medium-high heat, sauté onions and garlic in 1 tablespoon butter until softened.
- In a large pot, cook remaining butter with flour to create a roux, 3-4 minutes. Once pasty and thick, add in half-and-half and chicken stock. Let simmer for 15-20 minutes.
- Add onions, garlic, broccoli, and nutmeg to mixture and simmer for another 25-30 minutes, until thickened.
- Stir in cheddar cheese until melted, taste and add salt and pepper to your liking.
- Optional: Puree soup to smooth out chunks, or serve as is.