You can't go wrong with this soup.

Ingredients

4 cups broccoli florets

2 1/2 cups cheddar cheese, grated

2 1/2 cups chicken stock

2 cups half-and-half

1/4 cup unsalted butter, divided

2 cloves garlic, minced

1/2 yellow onion, finely chopped

3 tablespoons all-purpose flour

1/4 teaspoon nutmeg

salt and pepper, to taste

Directions

Step 1: In a medium pan over medium-high heat, sauté onions and garlic in 1 tablespoon butter until softened.

Step 2: 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.

Step 3: 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.

Step 4: Add onions, garlic, broccoli, and nutmeg to mixture and simmer for another 25-30 minutes, until thickened.

Step 5: 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.