How to make Broccoli-Cheddar Soup

1.Ingredients

• 2 cups half-and-half
• 1 small onion, chopped
• 2 cups milk
• 1/4 cup melted butter
• 1 tablespoon butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock
• 2 bay leaves
• 1/4 teaspoon freshly grated nutmeg
• 4 cups coarsely chopped broccoli florets (about 1 head)
• 1 cup matchstick-cut carrots
• 1 stalk celery, thinly sliced
• 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish,
• salt and ground black pepper to taste

2.Directions

1. Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
2. Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
3. Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
4. Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.