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Ingredients
1/4 cup butter
1/2 medium onion, diced
1/4 cup flour
3 cups chicken stock
2 cups milk
1 cup cream
3 Russet potatoes, peeled and cut into 2 inch pieces
1/2 cup sliced carrots
8 ounces fresh broccoli, in 2 inch pieces
8 ounces sharp cheddar cheese, grated
salt, to taste
black pepper, to taste
pinch of nutmeg
Directions
- Heat the butter over medium heat in a heavy-bottomed pot. Add the onions, and cook, stirring frequently, until the onions have softened, about 5 minutes. Add the flour. and cook until slightly browned, about 2 minutes more. Add the stock all at once and whisk until smooth. Add the milk and cream.
- Add the potatoes. Bring to a simmer over medium heat. Cook for 7 minutes, stirring occasionally.
- Add the carrots. Return to a simmer over medium heat. Cook for an additional 7 minutes, stirring occasionally, until carrots and potatoes are soft.
- Blend with an immersion blender until smooth. Add the broccoli and cook 10 minutes more. Blend with an immersion blender until broccoli is the desired consistency.
- Add shredded cheese, a handful at a time. Stir until each handful is melted and incorporated, then add the next handful. Add salt and pepper to taste