Broccoli Cheddar Soup

Ingredients:

4 Tblsp. butter
1 medium chopped onion, pureed
4 cups chicken stock
1⁄3 cup flour

1⁄2 lb fresh broccoli, chopped into tiny, bite-sized pieces
2 cups half-and-half or cream

2 cups milk
1/2 of a large block of Velveeta cheese, cut into 1" cubes
1⁄4 tsp nutmeg
4 ounces grated sharp cheddar cheese
salt and pepper

Preparation:
1. Sauté onion in butter. 

2. Once onion is sautéed, add chicken stock and stir.

3. Turn heat down to medium and add flour, using a whisk to incorporate.

4. As soon as stock begins to thicken, add the broccoli.

5. Cook on medium heat, stirring frequently, until broccoli begins to get tender (about 5 minutes). 

6. Remove half of the mixture and pulse in a food processor to puree the broccoli, then add the pureed mixture back to the pot. (Alternately, can use an immersion blender to puree).

7. Add the half-and-half/cream, as well as the milk. 

8. Turn heat to medium-low and cook uncovered for 15-20 minutes, stirring frequently to keep the mixture from scorching.

9. Add Velveeta cubes, and stir until fully melted.

10. Add nutmeg, plus salt and pepper, to taste.

11. Continue to cook the soup on low heat for another 10 minutes (or until ready to serve), then, just before serving, slowly add the grated cheese a handful at a time, stirring to avoid clumps. 

12. Once all the cheese has been added and is (mostly) melted, remove from heat and serve immediately.