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Ingredients
  

  • ¼ cup melted butter
  • ½ medium onion, chopped
  • ¼ cup flour
  • 2 cups half-and-half
  • 2 cups chicken stock (recommend Better Than Bouillon)
  • ½ lb broccoli, chopped into bite size pieces (about 3 cups)
  • 1 tsp Penzeys Justice (if you have it)
  • dash nutmeg (if you have it)
  • 8 ounces grated sharp cheddar cheese (2 cups)

Instructions
 

  • In a Dutch Oven, sauté the onions in butter it until soft. Sprinkle the flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
  • Whisk in the chicken stock, half & half, salt and pepper, and Justice seasoning.
  • Add the broccoli and cook over low heat for 15-20 minutes or until the broccoli is tender.
  • Using an immersion blender, blend half the soup until smooth, or transfer half to a blender and then return to the pot)
    Add the cheese over low heat and stir until melted in. Add nutmeg if desired.
    Serve with crusty bread.

Notes

Penzeys Justice seasoning can be found here.