Broccoli Cheddar Soup

1.25 cup, shredded Cheddar Cheese
2.0 tbsp Butter, unsalted
1.0 tsp, crumbled Bay Leaf
0.25 tsp Nutmeg, ground
0.5 tsp Paprika
3.5 bunch Broccoli, fresh
1.0 large (7-1/4" to 8-1/2" long) Carrots, raw
4.0 clove Garlic
1.0 medium (2-1/2" dia) Onions, raw
3.0 cup (8 fl oz) Water, tap
0.25 cup Flour, white
3.0 cup Dairy, Milk - Whole - 1 cup
4.5 oz Havarti Cheese (1 oz)

Melt butter in a large pan. Add garlic, onions, and carrots and cook for 2-3 minutes. Whisk in the flour and then slowly pour in the milk. Allow to thicken slightly, then add the water. Bring soup to a boil and add the broccoli, Bay leaf, paprika, and nutmeg. Cook for 20-30 minutes, then blend half of the soup using a blender or an immersion blender, leaving chunks as desired. Turn off the heat and stir in the havarti and the cheddar. Add salt and pepper to taste Serving Size: 1 cup

Number of Servings: 10.0

Recipe submitted by SparkPeople user PANDYGAL.