Hearty Broccoli Cheese Soup

We're more than our fair share into "soup" days, there's a chill in the air that will only be getting colder and nothing takes the edge off like a bowl of warm soup. I'm a huge fan of cream-based soups, which is no surprise since I can't seem to stay away from the high fat diet. Why, oh why!? But really, who can resist cheesy, broccoli goodness in a bowl? This soup is almost stew-like, it's so thick. Leave your broccoli pieces a little on the larger size and you won't miss the meat! If it has to be cold at least there's soup like this to make-up for it. Almost.

Broccoli Cheese Soup

{An amalgamation of two soups with no recipe source that I can recall!}

In large soup pot, saute till soft:

1/4 cup butter

1 onion, diced

Add to make roux:

1/4 cup flour

Cook and stir constantly for 3-5 minutes.

Then pour in:

3 1/2 cups chicken broth

2 cups half-and-half

2 heads worth broccoli pieces (I use fresh not frozen broccoli, but I'm sure frozen would work)

Bring to boil and then put on lid, reduce heat, and simmer 20ish minutes.

Remove lid and gently stir in:

3+ cups grated sharp or extra sharp cheddar cheese (I think extra sharp is better)

1 cup grated swiss cheese

Dash of nutmeg

Salt and Pepper to taste

Taste test and add more cheese, etc. if desired.

Serve! Re-warms nicely.