Melissa Tate TX

Broccoli Cheddar Soup
Ingredients:
1 whole onion, diced
1 stick butter
1/3 c. flour
4 c. whole milk
2 c. half-and-half
4 heads broccoli cut into florets
3 c. grated cheese (mild cheddar, sharp cheddar, jack, etc.)
2 tsp salt
2 tsp pepper
2 tsp garlic powder
1 c. chicken broth, if needed for thinning

Directions
Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add broccoli and dry seasonings.
Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt.
Adjust seasonings as needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or use an immersion blender, like I did, to emulsify and make thinner. Splash in chicken broth if needed for more thinning.
Enjoy!