Broccoli Cheese Soup

By SMorrissey

This turned out amazing! You can use it as soup or put it on a baked potato

Ingredients

• 1 stick butter
• 1/4 onion, diced
• 1/2 cup all-purpose flour
• 5 cups whole milk (I used Lactaid)***
• 1 pinch nutmeg
• 4 or 5 cups broccoli, cut into florets
• Salt and freshly ground black pepper
• 2 cups grated cheese (mild Cheddar, sharp Cheddar, Jack, etc.)
• Add more milk while cooking broccoli if becomes too thick

Details

Servings 10
Preparation time 10mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

Melt the butter in a pot over medium heat, and then add the onions. Cook the onions until tender, and then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in the milk and add the nutmeg, and then the broccoli, a small dash of salt and plenty of black pepper.

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

Taste the seasonings and adjust if needed. Then either serve as is, or mash with a potato masher to break up the broccoli a bit, I use an immersion blender but don't puree too much. (If you puree in a blender, return the soup to the heat and allow to heat back up (splash in some milk if needed for thinning.)