Ingredients

• 5 tablespoons butter , divided
• 1 yellow onion , chopped
• 2 cloves garlic , finely chopped
• 3 carrots , sliced into thin rounds
• pinch salt
• 1/4 cup flour
• 2 cups milk
• 2 cups low sodium chicken broth
• 1 bay leaf
• 1 bag (16 ounces) frozen broccoli florets, thawed
• salt and fresh ground pepper , to taste
• 1/8 teaspoon paprika
• 1/4 teaspoon nutmeg
• 8 ounces low fat shredded cheddar cheese

Instructions

1. Melt 2 tablespoons butter in a large saucepan or soup pot.
2. Add onion, garlic, carrots, and pinch of salt; cook over medium-low heat for 5 minutes.
3. Add the rest of the butter and melt.
4. Whisk in flour; whisk until incorporated.
5. Slowly add milk and continue to whisk until everything is well combined and there are no clumps.
6. Whisk in chicken broth, add bay leaf, and turn up heat to high; bring soup to a boil.
7. Add the broccoli florets, season with salt and pepper, and cook over medium heat for 20 minutes.
8. full instruction here