Broccoli Cheese Soup

Ingredients

• ½ medium onion, chopped
• ¼ cup melted butter
• ¼ cup flour
• 2 cups half-and-half ( or skim milk)
• 2 cups chicken stock
• ½ pound fresh broccoli ( florets only)
• 1 cup carrots, julienne
• ¼ teaspoon of salt
• ¼ teaspoon nutmeg
• ½ teaspoon pepper
• 8 ounces grated cheddar cheese

Instructions

1. Saute onions in a little butter in a small pan – set aside.
2. In a large stockpot ( I accidentally used a medium-size pan) – melt butter. Add flour and mix for 3 minutes.
3. Slowly add half- half – mixing the entire time.
4. Slowly add chicken stock- mixing the entire time.
5. Let simmer on low for 20 minutes.
6. Add broccoli, carrots; onions and cook on low for 25 minutes.
7. Season with salt, pepper; nutmeg.
8. Place soup in a blender or use an immersion blender and puree.
9. Heat soup over low heat and add cheese and mix till melted.

Notes from Jill's Kitchen: I make this a little differently each time, but the bones are here. I never blend it, mostly because I am too lazy for that extra step. I just cook it long enough for the broccoli to get really soft and kind of...squish it up? That sounds gross. But it is delicious. It's probably all the cheese...

From Budget Savvy Diva