Broccoli and Cheddar Soup

This dish was adapted from a Food Network Kitchens recipe. My husband and I are on a big soup kick, and it hasn't even really cooled off that much here. I have a whole list of soups that I plan to make this fall and winter season. This one will definitely make a reappearance.

What You'll Need:
6 tablespoons unsalted butter
1 small onion, chopped
1/4 cup all-purpose flour
2 cups half-and-half
3 cups low-sodium chicken 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

How to make it:
Melt the butter in a large Dutch oven or pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

Add the cheese in batches to the soup and whisk over medium heat until melted. Add up to 3/4 cup water if the soup is too thick. (I didn't need to do this.) Ladle into the bowls and garnish with cheese. Serve with some crusty bread.