Cheddar Vegetable Soup

Another favorite of R,D & A. From the Food Network.

ingredients

3 T unsalted butter
1/2 onion, chopped
3 celery ribs, chopped
3 carrots, chopped
1/4 cup 2 T flour
1 cup dry white wine
6 cups chicken broth
2 med potatoes, peeled & diced
1 - 1 1/2 cups half & half
1 cup broccoli florets
3-4 cups grated extra-sharp cheddar
1/2 tsp nutmeg
S&P
1 T dijon mustard
Tabsco - to taste

directions

In a large heavy pot, melt the butter over med/high heat and cook the onions, celery & carrots for 5-7 minutes or just until tender. Add the flour and stir to coat, cooking for another minute. Stir in the white wine to combine. Slowly stir in the chicken broth and bring to a simmer. Add the potato and simmer for 8-10 minutes or until tender. Stir in 1 cup of the half&half. Stir in broccoli and reduce heat to med/low. Add the cheddar a handful at a time, stirring after each handful until melted. Do not allow soup to boil. If soup is too thick, stir in additional half&half to thin. Season with nutmeg, salt, pepper and tabasco.

Source: Kammy