Broccoli Cheddar Soup

INGREDIENTS  

• 4 T. unsalted butter
• 1 medium yellow onion, diced 
• 1 large carrot, diced 
• 2 cloves garlic, minced 
• ¼ cup all-purpose flour 
• 1 cup half and half 
• 1 cup skim milk
  
• 4 cups low-sodium chicken broth 
• 4 cups broccoli florets
• 2 bay leaves 
• ¼ t. freshly grated nutmeg 
• kosher salt and freshly ground pepper 
• 1 large russet potato (about 8 ounces) 
• 8 oz. mild yellow cheddar, shredded (about 2 cups), plus more for serving 

DIRECTIONS 

1. Melt the butter in a large saucepan over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. 
2. 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, broccoli, bay leaves, nutmeg, salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
3. Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly. 
4. Add mashed potato and blend soup. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar. 

Recipe Author: Food Network