Panera Bread's Broccoli-Cheddar Soup

I wanted to find a recipe for Panera Bread's Broccoli Cheddar soup. I finally found on online that seemed easy enough. The only thing I found wrong with this recipe was the bay leaves. The recipe calls for 2, and the flavor was pretty strong. I would suggest 1 leaf... if not less.

6 tablespoons unsalted butter

1 small onion, chopped

1/4 cup all-purpose flour

2 cups half-and-half

3 cups low-sodium chicken broth

2 bay leaves (I would use less...)

1/4 teaspoon freshly grated nutmeg

salt and pepper

4 cups broccoli florets (about 1 head)

1 large carrot, diced

2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish

Melt the butter in a large pot over medium heat. Add the onion and cook until tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 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 mintues.

Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 mintues. Discard the bay leaves. Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli. Return to the pot. (Or puree the soup in the pot with an immersion blender.)

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.