Broccoli Cheddar soup

 Tammy Beck made this for a church function, super yummy.  from food.com

 Copycat Panera Broccoli Cheddar Soup Recipe | How to Make Broccoli Cheddar Soup - Food.com

ingredients

• 1tablespoon melted butter
• 1⁄2medium chopped onion
• 1⁄4cup melted butter
• 1⁄4cup flour
• 2cups half-and-half cream
• 2cups chicken stock
• 1⁄2lb fresh broccoli (chopped into bite size pieces)
• 1cup carrot, julienned, grated
• 1⁄4teaspoon nutmeg
• 8ounces grated sharp cheddar cheese
• salt and pepper
• crusty bread or bread bowl
• 2cups whole milk

directions

• Sauté onion in butter. Set aside.
• Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.
• Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.
• Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.
• Add salt, pepper & nutmeg. Note: you can purée half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.
• Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.