Switching on a dime, the temperatures in Reno went from spring-like mid-50s to snowing today. Perfect time for delicious and warming soup. I ran across a recipe for broccoli cheese soup and made a couple of small changes to make this scrumptiously rich-tasting version using sharp Irish cheddar cheese.

Broccoli Soup with Irish Sharp Cheddar Cheese

3 tablespoon Butter, melted
1/2 cup Onion, chopped
1 clove Garlic, minced
3 tablespoons All Purpose Low Carb Flour
1 1/2 cup Heavy Cream
1/2 cup Water
2 cups Chicken Stock
2 1/2 to 3 cups Broccoli, chopped
1 Carrot, peeled and chopped
2 Celery stalk, cleaned and diced
1/4 teaspoon Nutmeg (optional)
1/2 teaspoon Mrs. Dash Spicy Seasoning
7 oz. Kerry Gold Sharp Cheddar Cheese
Salt and Pepper to taste

In a large pot, melt butter and sauté onions and garlic for 2 minutes. Sprinkle flour over the top and stir to make a paste. Add the chicken stock and stir or whisk to blend the flour in, then add the cream and water. Stir together over medium heat.

Add the vegetables and stir together. Add the spicy seasoning and stir, then lower the heat to a simmer. Let cook for 20 to 25 minutes until the vegetables are tender.

Add cheese, reserving about 1/4 cup for topping, then stir until it melts. Add the nutmeg, if desired.

Serve in one cup bowls and top with a pinch of reserved cheese.

Makes 4 to 6 servings depending on appetite.