Instructions: In a large heavy pot melt the butter over moderately-high heat and cook the onions, celery, and carrots for 5 to 7 minutes, or until just tender. Add the flour and stir to coat, cooking for another minute. Stir in the white wine and stir to combine. Stir in chicken broth and bring to a simmer. Add the diced potato and simmer for 8 to 10 minutes, or until the potatoes are just tender. Stir in 1 cup of the half-and-half. Stir in the broccoli and reduce heat to moderately-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-and-half to achieve desired consistency. Season soup with nutmeg, salt, pepper, mustard and Tabasco.

This recipe yields 4 to 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.