Broccoli-Cheese Soup

This recipe is from The Pioneer Woman, and my mom recommended it to me last week. It was perfect timing because I had just bought a bunch of broccoli on sale and was wondering how I was going to use it all before it went bad... (heaven knows I'm not the type to just eat broccoli more than once or twice a week). Here's the recipe:

Ingredients

1 whole Onion, Diced
1 stick 1/2 Cup Butter
1/3 cup Flour
4 cups Whole Milk
2 cups Half-and-half
4 heads Broccoli Cut Into Florets
1 pinch Nutmeg
3 cups Grated Cheese (mild Cheddar, Sharp Cheddar, Jack, Etc.)
Small Dash Of Salt (more If Needed)
Freshly Ground Black Pepper
Chicken Broth If Needed For Thinning

Preparation Instructions

Melt butter in a pot over medium heat, then add the onions. Cook the onions for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so, then pour in milk and half-and-half. Add nutmeg, then add broccoli, a small dash of salt, and plenty of black pepper.Cover and reduce heat to low. Simmer for 20 to 30 minutes, or until the broccoli is tender. Stir in cheese and allow to melt. Taste seasonings and adjust if needed. Then either serve as is, or mash it with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree it in a blender, return it to the heat and allow to heat up. Splash in chicken broth if needed for thinning.) Enjoy!

So I made two mistakes while making this, and it still turned out super yummy, so this recipe must be a dang good one! My first mistake was not making sure I had enough cheese, (and I didn't) so my soup definitely could have used a bit more cheese. My other mistake was that my soup turned out super thick and I didn't thin it out at all with broth. So yeah, I think it was the thickest soup I've ever eaten. However, like I said, it was still delicious, so I'll definitely use this recipe again.

Oh, I definitely blended mine completely. I'd recommend doing that if you make this.