Broccoli Cheddar Soup

In a large pot, melt 1 tablespoon butter over medium heat. Once melted, add in the chopped onions. Sprinkle with salt and pepper and saute until onions are translucent but not brown.

Transfer cooked onions to a separate bowl and melt remaining 4 tablespoons (1/4 cup) butter in the pot. Once the butter is melted, whisk in the flour a little at a time to avoid clumps. You want to whisk the roux until the flour taste cooks out, about 3-5 minutes. Then slowly add the half-and-half, whisking as you go to avoid clumping. You want to make sure your mixture stays creamy. Once you’ve added all the half-and-half, go ahead and add in your chicken stock. Let this simmer over low heat for about 20 minutes. You want to make sure this doesn’t boil or it will stick to the bottom of the pan and get clumpy—ick.

Next, add in the broccoli, carrots, and reserved onions. Give it a stir and let it simmer for another 20-25 minutes.

Once veggies are tender, add in the cheese a half cup at a time, stirring after each addition. Stir in the nutmeg and Worcestershire sauce. Salt and pepper to taste.