Awesome Broccoli Cheddar Soup.

In a large pan, melt 3 tablespoons butter over medium heat. Add the onion or leeks, salt, pepper, and nutmeg; saute until tender, about 4 minutes. Add the carrots, garlic, thyme leaves and broccoli, saute for 3-4 more minutes.

While that’s happening, in a large stockpot over medium-high heat, melt the remaining 4 tablespoons butter, add the flour and cook, whisking constantly for 1–2 minutes. Slowly whisk in the chicken stock and bring to a boil. Add the vegetable mix, reduce the heat to medium, and simmer until thickened and broccoli is somewhat tender.

With an immersion blender, blend until desired consistency, or in a food processor or regular blender, pulse until desired consistency and return to the pot.

Add the heavy cream or half-and-half, and simmer to heat through. Add the cheddar cheese, cayenne, and more salt and pepper to taste.

Cook over low heat until cheese has melted. Remove from heat, serve immediately.

Enjoy the deliciousness.