Broccoli Cheese Soup

Ingredients 

• 6 Tbsp butter, cut into 1 Tbsp pieces
• 1 cup finely chopped yellow onion
• 1 large clove garlic, finely minced
• 1/4 cup + 3 tbsp all-purpose flour
• 3 1/4 cups low-fat milk, then more to thin if desired
• 1 (14.5 oz) can low-sodium chicken broth
• 1/2 cup heavy cream
• 3 cups (packed) finely chopped fresh broccoli florets
• 10 oz (2 1/2 cups) sharp cheddar cheese or extra sharp cheddar cheese, plus more for serving
• 1 oz (1/3 cup) finely shredded Parmesan cheese
• 1/4 tsp nutmeg, fresh ground 
  
• salt and freshly ground black pepper, to taste

 ​Method

1. Saute onion: Melt butter in pot over medium-high heat. Add in onions and cook, stirring frequently until nearly soft, about 4-5 minutes.
2. Make roux: Add in garlic and flour, and cook for about 1 minute, stirring constantly.
3. Add liquids: While whisking, slowly pour in milk then chicken broth. Stir in broccoli.
4. Let thicken: Cook stirring constantly until mixture begins to thicken.
5. Let broccoli cook: Then reduce heat to low and allow to cook, stirring very frequently, until broccoli is tender, about 6-8 minutes.
6. Add cream and cheeses: Stir in heavy cream, cheddar and parmesan cheese, mixing until melted.
7. Season: Season with nutmeg, salt, and pepper to taste. Serve warm with more cheddar if desired.

Source: JACLYN Cooking Classy