Ingredients

• 1/2 c. butter
• 1 whole onion, diced
• 1/3 c. flour
• 4 c. whole milk
• 2 c. half-and-half
• 1 pinch nutmeg
• 4 heads broccoli cut into florets
• Dash of salt, plus more as needed
• Freshly ground black pepper, to taste
• 3 c. grated cheese (mild cheddar, sharp cheddar, jack, etc.)
• 2 c. chicken broth, if needed for thinning

Directions

1. In a large pot, melt the butter over medium heat, then add the onion. Cook the onion for 3 to 4 minutes, then sprinkle the flour over top. Stir to combine and cook for 1 minute or so, then pour in the milk and half-and-half. Add the nutmeg, then add the broccoli, a dash of salt, and plenty of black pepper.
2. Cover and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt. 
3. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.) Enjoy!

Recipe