Broccoli Cheddar Soup

My daughter L is sitting a little under the weather was wanting soup. We had bought a huge bag of broccoli from Costco with every intention of making Panera Bread wanna be Broccoli Cheddar Soup!! The Crusty No Knead Bread I made last night was begging to be dipped in the soup.

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

Ingredients
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)

Method:

Melt the butter and olive oil in a large pot over medium heat. Add the chopped onions and saute until translucent, about 5 minutes.

Whisk in the flour and cook until golden about 3-4 minutes.

Gradually add in the half and half until smooth.

Add the chicken stock, bay leaves, nutmeg, salt and pepper. Reduce heat, cook uncovered on medium low for 20 minutes until thickened. Stirring occasionally.

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.

Add the cheese to soup and stir until melted.

Serve with slices of crusty bread for dipping. Yum!