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

Directions

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.