Broccoli and Cheese Soup

3 T. unsalted butter

1 c. of sliced and cleaned leeks, white only

1/2 tsp salt

1/4 tsp white pepper

Pinch of nutmeg

1/2 tsp minced garlic

1 tsp. minced fresh thyme leaves

3 T. flour

3 c. chicken broth

4 c. chopped broccoli (you can substitute 1-16 oz. bag of frozen)

1/2 c. cream

1-1/4 c. shredded cheddar

Melt the butter in a heavy bottom pot. Add the leeks, salt, pepper and nutmeg and cook, stirring until soft.

Add the garlic and thyme, for less than a minute.

Sprinkle in the flour and cook, stirring until the mixture is well blended, about 2 minutes.

Slowly add the chicken broth, whisking constantly. Bring to a boil.

Reduce heat and simmer for 5 minutes.

Add the broccoli and cook about 15 minutes until tender (I popped mine in the microwave for 2 minutes to speed this up)

You have the option of making a smooth consistency with an immersion blender, or leave chunky if pressed for time!

Add the cream and simmer to heat through.

Add the cheese and stir until melted.

I served with a sprinkle of cayenne for a little punch.