Gruyère and Cheddar Broccoli Soup

Melt butter in a large stockpot over medium heat. Add onion and sauté for 10 minutes until onions are translucent. Add in minced garlic and continue to cook for another minute. Whisk the flour into the onions and butter and cook for 4-5 minutes. Whisk in the cream. Add chicken stock, bay leaves, tarragon, nutmeg and salt and pepper to the stockpot. Simmer for 20 minutes over medium-low heat.

Add broccoli and continue to simmer for 20-25 minutes. Remove bay leaves from the pot. Stir in shredded cheeses one handful at a time until completely melted.