Broccoli Cheddar Soup

• 6 tbsp unsalted buttet
• 1 small
• 1/4 cup all-purpose flour
• 2 cup half & half
• 3 cup low sodium chicken broth
• 2 bay leaves
• 1 salt & pepper
• 4 cup broccoli florets
• 1 large carrot, shredded
• 2 1/2 cup grated white and yellow cheese
• 6 slice american cheese

1. Melt the butter in a large pot over medium heat.
2. Add chopped onion and cook until tender.
3. Whisk in flour and cook until golden.
4. Gradually whisk in half&half until smooth.
5. Add chicken broth, bay leaves, then salt and white pepper to taste and bring to a simmer.
6. Reduce heat to medium low and cook, uncovered until thickened, about 20 minutes.
7. Add carrots and 2 1/2 cups of broccoli to the broth mixture and simmer until tender.
8. Discard bay leaves.
9. Purer soup with an immersion blender until smooth; there will be flecks of broccoli and carrots.
10. (if no immersion blender is available a blender can be used.
11. Blend in batches)
12. Add in remaining broccoli.
13. Add cheese and whisk over medium heat until melted.
14. If soup is too thick, add additional water or half&half until desired consistency is reached.
15. Ladle into bread bowls.
16. Garnish with shredded cheese.

unsalted buttet, allpurpose, chicken broth, bay leaves, salt, broccoli florets, carrot, yellow cheese, american cheese

Taken from cookpad.com/us/recipes/330921-broccoli-cheddar-soup (may not work)