Ingredients

• 3 tablespoons unsalted butter
• 1 large onion, chopped
• 3 celery ribs, chopped
• 3 carrots, chopped
• 1/4 cup plus 2 tablespoon all-purpose flour
• 1 cup dry white wine
• 6 cups chicken broth
• 2 medium potatoes, peeled and diced
• 1 to 1 1/2 cups half-n-half
• 1 cup steamed broccoli florets
• 3 to 4 cups coarsely grated extra-sharp Cheddar
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground pepper
• 1 tablespoon Dijon-style mustard
• Tabasco, to taste

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Instructions

1. 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-n-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-n-half to achieve desired consistency. Season soup with nutmeg, salt, pepper, mustard and Tabasco.;