6ouncesby weightabout 1 1/2 cups of cheddar cheese shredded
salt and pepper to taste
dash of nutmeg
1cupof fat freeunsweetened, plain greek yogurt
Extra shredded cheese for sprinkling
In a large pot over medium heat melt 2 tablespoons of butter. Add onion and cook until slightly brown, about 3-5 minutes. Add potatoes and cook for an additional 3 minutes. Slowly whisk in broth and water, stirring until it comes to a boil. Add broccoli, nutmeg, salt and pepper and simmer until broccoli and potato are tender, about 10 minutes.
Melt 2 tablespoons of butter in a medium saucepan over low heat. Whisk milk and flour together. Slowly pour milk-flour mixture into melted butter, whisking constantly. Add to soup and let simmer for 10 minutes. Salt and pepper to taste.
Puree soup with an emersion blender or in batches in a blender. If using a blender only fill blender less than half way and remove the center hole in the cover. This will release steam and ensure your blender lid doesn’t pop off.
Once you are done pureeing the soup, return the soup to the pot and turn the heat on low. Stir in cheese until melted. Add salt, pepper, and nutmeg to taste.
Place 1-2 tablespoons of greek yogurt in each bowl. Pour a serving of soup into each bowl over the yogurt and serve. Tell guests to give the soup a stir before they dig in!