Melt the Hiland Butter in a pot over medium heat. Add the onions. Cook the onions for 3 to 4 minutes and then sprinkle the flour over the top. Stir to combine and cook for 1 minute or so.
Pour in the Hiland Milk and Hiland Half-and-Half.
Add the nutmeg, the broccoli, a small dash of salt and plenty of black pepper.
Cover and reduce heat to low. Simmer until the broccoli is tender, 20 to 30 minutes.
Stir in the Hiland Cheese and allow to melt.
Taste the seasonings and adjust if needed.
Serve as is, mash 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 in a blender, return the soup to the heat and allow to heat back up. Splash in some chicken broth if needed for thinning.)