Smoked Gouda and Cheddar Broccoli Soup

This soup I made based off of a pioneer woman recipe but wanted to create a smokey rich flavor unlike that of the average cheddar broccoli soup you can now order from almost any fast food restaurant, I achieved my goal! I used sharp cheddar and it was a little too rich for Kyle although perfect for a couple of cheese fanatics like Ardynn and I, next time I will use mild cheddar. I hope you enjoy it and as all my recipes seem to do it'll fill up the freezer for an easy fix!

Ingredients

• 1 whole onion, diced
• 1 stick 1/2 cup butter
• 1/3 cup flour
• 4 cups whole milk
• 2 cups Half-and-half
• 4 heads broccoli cut into florets
• 2 pinches of ground nutmeg
• 3 cups grated mild cheddar (sharp for the cheese fanatic)
• 1 cup grated smoked gouda cheese
• Dash of garlic powder
• Dash of ground dried mustard
•  Salt to taste
• Freshly ground black pepper
• 1 can chicken broth  

Instructions

Melt butter in a large soup pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes until just transparent, then add flour. Stir to combine and cook for 1 minute or so, then stir in the milk and half-and-half. Add nutmeg, broccoli, salt and black pepper.

Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheeses, allow to melt and add chicken broth. Use a hand blender if you have one or blend half the soup in a tall blender until smooth. I like to keep some of the broccoli florets whole for texture.

Serve in a warm bread bowl and let it melt away the chill of a cold winter day!