How to Make Broccoli Cheddar Soup

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Ingredients
* 1  tablespoon olive oil
* 1 medium onion
* 1/4 cup butter
* 1/4 cup all purpose flour
* 1/4 teaspoon nutmeg
* 1/2 teaspoon salt
* 1/4 teaspoon smoked paprika
* 1/2 teaspoon white pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 2 bay leaves
* 2 cups chicken stock
* 2 cups milk
* 2 cups half and half cream
* 4 cups small broccoli florets about 1 medium head of broccoli
* 1 cup grated carrot about 1-2 carrots
* 1 1/2 cup shredded cheddar cheese plus more for garnish

Instructions
* Wash and chop the broccoli and grate the carrot. Grate the cheese.
* Heat a large heavy-bottom pot over medium heat and add the olive oil.
* Add the chopped onion and sauté until soft and translucent. Add the salt, pepper, paprika, garlic powder, and onion powder. Add the butter and let it melt.
* Sprinkle in the all purpose flour and mix well so the flour toasts in the melted butter. Add the chicken stock gradually and mix well with a whisk until no lumps remain. Add the bay leaves, the milk, and half and half cream.
* Let the soup mixture come to a boil, then add the broccoli florets and carrots and let them cook as the soup simmers for about 4 minutes. You can turn the heat to medium-low once you add the veggies, to keep the soup at a simmer and prevent it from boiling too hard.
* When the broccoli is still vibrant green but tender, turn the heat off, remove the bay leaves, and add the cheddar cheese. Mix well until melted.
* Serve this soup immediately with some extra shredded cheese on top.

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