Broccoli Cheese Soup

I love all Pioneer Woman recipes.  She is so fun!  Chris and I even stopped by The Mercantile in the months after it opened on one of our many drives to Texas.  We didn't get to eat in the restaurant due to the really long line but we enjoyed shopping.  I even got to meet Ree and get a photo.

When in doubt, always go to The Pioneer Woman for any recipe!  Anything and everything I have ever made that Ree makes... is always scrumptious.

I did make a few adjustments... but only because I wanted it a little more low carb!

Our middle daughter was in town for the weekend.  There was a chill in the Omaha air and she was craving Broccoli Cheese Soup.  I had never made it before.... so I went to The Pioneer Woman first.  Jenna ate for three days - she loved it! 

Broccoli Cheese Soup (adapted from The Pioneer Woman)

1 whole onion, diced
1 1/2 sticks butter  (I only used 1 stick)
1/3 cup flour (I only used 1 Tbsp - trying to make more low-carb)
4 cups whole milk (I used 4 cups of cream instead)
2 cups half and half (I used 2 cups chicken broth instead)
4 heads of broccoli, cut into bite-size florets
1 pinch nutmeg
3 cups grated cheese, variety ( I used mild cheddar and sharp cheddar)
small dash of salt
freshly ground pepper
Chicken broth for thinning


Melt butter in a pot over medium heat, then add the onions.  Cook the onions for 3 - 4 minutes, then sprinkle the flour over the top.  Stir to combine and cook for 1 minute or so, then pour in the milk and half and half.  Add nutmeg, then add broccoli, a small dash of salt and plenty of black pepper. 

Cover and reduce heat to low.  Simmer for 20 - 30 minutes or until the broccoli is tender.  Stir in cheese and allow to melt.  Taste and adjust seasonings.  Then serve as is... or mash it with a potato masher or transfer in small batches to a blender and puree.  Return to pot to reheat. 

Serve warm! I did sprinkle cooked bacon on the top!

*I definitely needed to add chicken broth the next day when reheating - for thinning

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