Broccoli soup

 Another Pioneer Woman winner!!  Recipe called for broth but I skipped that part. I also started with the non florets part of the broccoli first, cooked the til tender then blended with immersion blender. Then I added the remaining broccoli tops and cooked til tender. It was delish. 

1/2 cup butter

• 1 

  whole onion, diced

• 1/3 cup 

  flour

• 4 cups 

  whole milk

• 2 cups 

  half-and-half

• 1 

  pinch nutmeg

• 4 

  heads broccoli cut into florets

• Dash of salt, plus more as needed

• Freshly ground black pepper, to taste

• 3 cups 

  grated cheese (mild cheddar, sharp cheddar, jack, etc.)

• 2 cups 

  chicken broth, if needed for thinning

Directions

• 1. 1In a large pot, melt the butter over medium heat, then add the onion. Cook the onion for 3 to 4 minutes, then sprinkle the flour over top. Stir to combine and cook for 1 minute or so, then pour in the milk and half-and-half. Add the nutmeg, then add the broccoli, a dash of salt, and plenty of black pepper. 
  2. 2Cover and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt. 
  3. 3Taste 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!