Saute the onion and carrot in a sauce pan with the oil or butter for about five minutes, do not let it burn. Add the flour and stir in, add more flour until there is no liquid left in the pan. Slowly whisk in the milk and broth. Add the bay leaves. Turn heat to medium low and allow to simmer (no lid) for 20 minutes. It should get thicker as the minutes go by. Add in broccoli and simmer for another 20 minutes. Remove bay leaves and puree batches in a blender or use an immersion blender in the pot to blend the soup. After blending return to the pan and gently stir in cheese until melted. Voilá! Top with some pan-fried bacon if you want. My husband really likes that so I did. Enjoy, and let me know what you think if you try this recipe!
For this tasty fall recipe you will need:
1 Carrot, small chop
1 small onion, chopped
1 glove of garlic, chopped
2 bay leaves
3 tbsp of flour
3 cups chicken or veggie broth
2 cups of milk (I used skim and it worked out fine, so any kind will do)
4 tbsp butter or olive oil
One large head of broccoli, cut into florets
2 cups cheddar cheese, mild, sharp, extra sharp, whatever!
Salt and pepper to taste