3 cups fresh broccoli florets
2 cups diced peed potatoes
2 cups water
1/3 cup sliced green onions
1 tsp salt
½ tsp pepper
3 Tbsp butter
3 Tbsp all-purpose flour
1/8 tsp ground nutmeg
2 cups whole milk or half & half
2/3 cup shredded cheddar cheese
Directions:
In a large saucepan, combine the first six ingredients. Bring to a boil, reduce heat. Cover and simmer until vegetables are tender, 12-14 minutes.
Meanwhile, in another saucepan, melt the butter. Stir in flour and nutmeg until smooth. Gradually add milk, bring to a boil. Cook & stir until thickened, about 2 minutes.
Stir into vegetable mixture, heat through and sprinkle with cheese.