The Best Creamy Broccoli Cheddar Soup

Ingredients:

• 4 tablespoons unsalted butter
• 1 medium onion, diced
• 1 large carrot, diced
• 2 cloves garlic, crushed
• 1/4 cup flour
• 2 cups low-fat cream (10%)
• 4 cups lightly salted chicken broth
• 4 cups broccoli florets (about 1 head)
• 2 bay leaves
• 1/4 teaspoon freshly grated nutmeg
• 1 large Russet Burbank potato (about 220 g)
• 220 g soft yellow cheddar, grated (about 2 cups) + extra for serving

Preparation:

1. In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the onion, carrot, and garlic and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the flour and cook until golden brown, 3-4 minutes, then gradually whisk in the cream until smooth.
2. Add the chicken broth, broccoli, bay leaf, nutmeg, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Bring to a boil, then reduce heat to medium and simmer, uncovered, stirring occasionally, until the broth thickens and the broccoli is very tender, about 15 minutes.
3. Meanwhile, pierce the potatoes several times with a fork and place on a plate. Microwave on high power until cooked through, turning once, about 6 minutes. Let cool, then peel. Mash the potatoes with a fork or potato masher.
4. Pour 2 cups of soup into a liquid measuring cup and remove the bay leaf. Let the remaining hot soup cool for 5 minutes, then pour it into a blender, filling the bowl no more than halfway. Stir in the mashed potatoes. Remove the center cap from the blender lid and place it on the bowl. Cover the lid with a folded kitchen towel to prevent the soup from splattering, and blend until the soup is very smooth.
5. Pour the creamy soup and the reserved 2 cups of soup back into the pan. Stir in the cheese until completely melted. Season with salt and pepper to taste. Ladle the soup into deep bowls and sprinkle with additional grated cheddar.