Broccoli Potato & Cheese Soup

• 4 whole Russet Potatoes, Peeled And Cubed
• 1 whole Onion, Chopped
• 2/3 cups Melted Butter, Plus 1 Tablespoon For Cooking Onions, Divided
• 1/4 cups Flour
• 2 cups Half-and-half
• 3 cups 1% Milk
• 5 cups Chicken Stock
• 1-1/2 pound Fresh Broccoli, Chopped Into Bite Size Pieces
• 1 cup Julienned Carrots
• 1-1/2 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 cups Shredded Cheddar Cheese
• 1 cup Cubed Velveeta
• 1/2 teaspoons Nutmeg

1. Boil cubed potatoes till they are a little hard on the inside. Drain and set aside.
2. Saute onion in 1 tablespoon butter till tender. Set aside.
3. Cook melted butter and flour in a large pot using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half and milk. Add the chicken stock, whisking the entire time. Simmer for 20 minutes.
4. Add the broccoli, carrots, potatoes and onions. Cook over low heat until the veggies are tender, about 20-25 minutes. Add salt and pepper. The soup should be thick by now. Pour half the soup into a blender, puree, and return to the ot (I use an immersion blender for this). Return to heat and add both cheeses; stir until well blended. Stir in nutmeg and serve.
5. Serves 10 to 12.

potatoes, onion, butter, ubc, milk, chicken, broccoli, carrots, salt, black pepper, cheddar cheese, nutmeg

Taken from tastykitchen.com/recipes/soups/broccoli-potato-cheese-soup/ (may not work)