Melt all Base Butter in a large pot or Dutch oven over medium heat.
Add all Base Yellow Onion and cook until softened, about 5 minutes.
Add all Base Garlic and cook for 1 minute more, until fragrant.
Whisk in all Base All-Purpose Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in all Base Chicken Broth until smooth.
Stir in all Base Half-and-Half, all Base Cream Cheese, all Base Salt, all Base Black Pepper, and all Base Nutmeg. Bring to a simmer.
Add all Broccoli & Cheese Broccoli Florets and cook until tender, about 15-20 minutes.
Reduce heat to low and stir in all Broccoli & Cheese Cheddar Cheese and all Broccoli & Cheese Monterey Jack Cheese until melted and smooth. Do not boil.
Serve immediately.
Ingredients
6
4 tbsp60 mLButter
1 medium150 gYellow Onion-diced
2 cloves6 gGarlic-minced
1/4 cup30 gAll-Purpose Flour
4 cups950 mLChicken Broth
1 cup240 mLHalf-and-Half
2 oz57 gCream Cheese-softened
1 tsp5 mLSalt
1/2 tsp2.5 mLBlack Pepper
1/4 tsp1.25 mLNutmeg-ground
4 cups340 gBroccoli Florets
2 cups225 gSharp Cheddar Cheese-shredded
1/2 cup60 gMonterey Jack Cheese-shredded
Equipment
Large pot or Dutch oven
Whisk
Measuring cups and spoons
Instructions
Melt all Base Butter in a large pot or Dutch oven over medium heat.
Add all Base Yellow Onion and cook until softened, about 5 minutes.
Add all Base Garlic and cook for 1 minute more, until fragrant.
Whisk in all Base All-Purpose Flour and cook for 1-2 minutes, creating a roux.
Gradually whisk in all Base Chicken Broth until smooth.
Stir in all Base Half-and-Half, all Base Cream Cheese, all Base Salt, all Base Black Pepper, and all Base Nutmeg. Bring to a simmer.
Add all Broccoli & Cheese Broccoli Florets and cook until tender, about 15-20 minutes.
Reduce heat to low and stir in all Broccoli & Cheese Cheddar Cheese and all Broccoli & Cheese Monterey Jack Cheese until melted and smooth. Do not boil.
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