Comforts the soul and warms the heart!
In a large heavy pot, melt butter over moderately high heat and saute the onions, celery, and carrots for 5 to 7 minutes, or until tender. Add the flour and stir to coat, cooking for another minute or so. Add the white wine and chicken broth, stir to combine. Bring the mixture 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 Half & Half. Stir in the broccoli and reduce heat to moderately low.
Add the grated Raw Sharp Cheddar a handful at a time, stirring after each handful until melted. Please do not allow soup to boil or scorch. If soup is too thick, stir in additional Half & Half to achieve desired consistency. Season soup with nutmeg, paprika, salt, pepper, Honey Dijon mustard and a few shakes of Tabasco if desired!
Serve with Cracked Pepper Biscuits.
Harvest Cheddar Soup may be made a few days prior to service. Keep covered and chilled for up to 4 days. On the day of service, allow soup to warm slowly over low heat and stir regularly to avoid scorching.