Broccoli Cheddar Soup

Reduced fat and lactose intolerant friendly

1/2 cup butter
1 medium onion - diced
1/2 cup flour
salt & pepper
2 cups milk (I used 2% or almond... both worked. I would think anything other than skim would be fine)
3 cups chicken stock (if using broth with sodium do not add salt above)
2 bay leaves
dash of ground nutmeg
1 large carrot - grated
16 oz frozen broccoli florets (I've used fresh florets but because broccoli is cooked slightly before it is frozen it is easier and faster to use frozen)
8 oz cheddar cheese - grated

1. Melt butter in a large pot over medium heat. 
2. Add onion and cook until translucent/tender.
3. Whisk in flour and cook until golden brown (3-4 minutes).
4. Gradually whisk in milk until smooth.
5. Add chicken broth, nutmeg, salt, pepper, & bay leaves. 
6. Bring to a simmer. 
7. Reduce heat to medium-low and cook uncovered 20 minutes. 
8. Add broccoli & carrot. Simmer until tender, about 20 minutes.
9. Puree with immersion blender. If you do not have an immersion blender this part gets dangerous and messy. 
10. Add cheese & whisk over medium heat until melted.