A simple homemade broccoli and cheese soup featuring perfectly steamed broccoli, freshly grated Cheddar and Colby Jack cheese.
In a large pot or Dutch oven over medium-low heat, melt the butter. Do not allow butter to brown. Add onion and sauté 6 minutes, or until softened.
Sprinkle flour evenly over the onions and stir until coated, about 2 minutes. Add the chicken broth, a splash at a time, stirring after each addition until the mixture reaches a consistency similar to pudding.
At this time, stream in the remaining chicken broth and the cream, stirring all the while. Raise the heat to medium-high and stir until the soup has reached a simmer. Reduce the heat back to maintain a simmer. Simmer 5 minutes, stirring occasionally until the soup has thickened slightly.
Add the cheeses, along with salt, pepper, and Worcestershire sauce and stir until smooth. Add the milk and chopped broccoli and stir once more. Ladle into bowls, garnish with extra cheddar, serve and enjoy.
The Anthony Kitchen