It was quite good although we lighten it up a bit since we were having not just one bowl of soup! Instead of the 2 cups of half and half, I use 1 cup each of whole milk and 1 cup of half and half. I have even use just whole milk and have been happy with it. Just nothing less than whole milk.
Adapted from Food Network's Almost Famous Broccoli Cheddar Soup
4 tablespoon butter
2 tablespoon olive oil
1 onion, chopped
2 cups half and half
3 cups low sodium chicken stock
2 bay leaves
1/4 teaspoon freshly grated nutmeg
kosher salt and fresh ground pepper
4 cups broccoli florets
1 large carrot, diced
2 1/2 cup grated cheddar cheese ( about 8 oz)
Gradually add in the half and half until smooth.
Add the broccoli and carrot mixture to the pot and cook for another 20 minutes until tender.
Discard the bay leaves. Puree the mixture in a blender in batches and return to the pot. Alternatively, puree the soup in pot with an immersion blender. Puree to smoothness you like but you should still see flecks of carrots.
Serve with slices of crusty bread for dipping. Yum!