Broccoli-Cheddar Soup

I love soups in winter! This is my favorite one. It is creamy and full of flavors and texture.  Make it and serve it with sour dough bread on a cold or rainy day and the comfort will find it's way to you.

Ingredients:

• 6 tablespoons unsalted butter
• 1 small onion, chopped
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 3 cups low-sodium vegetable broth
• 2 bay leaves
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground pepper 
• 4 cups broccoli florets (about 1 head)
• 1 large carrot, diced
• 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Directions:

1. Melt the butter in a large Dutch oven or pot over medium heat. 
2. Add the onion and cook until tender, about 5 minutes. 
3. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. 
4. Add the vegetable broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. 
5. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
6. Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. 
7. Discard the bay leaves. 
8. Puree the soup in batches in a blender until smooth; you'll still have flakes of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender).
9. Add the cheese to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick.
10. You can ladle into hollowed bread bowls and garnish with cheese.