Almost Famous Broccoli Cheddar Soup

I got this from Food Network Magazine.  They were trying to knock-off a soup from a restaurant called Panera Bread.  It is the best broccoli cheddar soup I have tried.  And the loads of broccoli more than make up for the half and half right? The soup is pureed so the kids aren't whining about big pieces of veggie.  Served in a bread bowl or with some yummy rolls or fresh bread.

Broccoli Cheddar Soup

6 Tbs. unsalted butter
1 small onion, chopped
1/4 cup all purpose flour
3 cups chicken broth (I made up three chicken bouilion cubes)
2 bay leaves
1/4 tsp. grated nutmeg
Kosher salt and freshly ground pepper
4 cups broccoli florets (fresh, or frozen-slightly thawed)
1 large carrot, diced
2 1/2 cups grated cheese (any combo of white or yellow)

1. Melt the butter in a pot over medium heat.  Add the onion and cook until tender, about 5 minutes.  Whisk in the flour and cook until golden, 3-4 minutes, then gradually whisk in the half-and-half until smooth.  Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer.  Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
2.  Add the  broccoli and carrot the broth mixture and simmer until tender, about 20 minutes. Discard the bay leaves,  Puree the soup in batches until smooth; you'll still have flecks of carrot and broccoli.  Return to the pot.
3. Add the cheese to the soup and whisk over medium heat until melted.  Add up to 3/4 cup water if the soup is too thick.  Ladle into bread bowls and garnish with cheese.