Broccoli Cheddar Soup
By Jenn Segal (with modifications)

Ingredients:

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped (1 heaping cup)
• 1 cloves garlic, slice and rub the pot bottom
• 1 cup shredded carrots (optional)
• 1/4 cup (4 TBS) all-purpose flour
• 4 cups chicken broth
• 1/2 lb broccoli florets, cut into bite-sized pieces (about 4 cups)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon nutmeg
• 1 cup heavy cream
• 2 cups (8 oz) shredded sharp cheddar cheese (we mix sharpe white cheddar and colby cheddar), plus more for serving if desired

In large soup pot or Dutch oven, rub the bottom with the sliced garlic, then melt the butter over medium heat. Add the onion and cook until softened and translucent, about 10 minutes minutes.

Add the flour and cook, stirring constantly, for 1 minute. Gradually add the chicken broth, whisking constantly.

Add the broccoli, salt, pepper, and nutmeg and bring to a gentle boil. Reduce the heat to low, cover, and simmer for 10 minutes.

Add the cream and bring back to a simmer, uncovered. Using a stick blender, gently pulse to soup to break up some of the broccoli. Do not over process. Gradually stir in the cheese until completely melted. Taste and adjust seasoning, if necessary. Ladle the soup into bowls and top with more cheese, if desired.

Note: This soup is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup over low heat on the stove, stirring occasionally. Avoid boiling the soup, as high heat can cause the dairy to separate.