Broccoli Cheddar Soup

Broccoli Soup with Cheddar Cheese

• 6 cups chicken broth
• 4 1/2 cups chopped broccoli (about 3 crowns)
• 3/4 cup diced onion
• 1 tablespoon olive oil
• 1 large or 2 small bay leaves
• 1/4 teaspoon salt
• fresh ground pepper
• 3/4 cup all-purpose flour
• 3/4 cup light cream
• 2 cups finely shredded cheddar cheese
• --In a large saucepan, sauté the onion in the olive oil over medium/high heat until the onion is soft and just beginning to brown.
• --Add remaining ingredients except flour, cream and cheddar cheese. Bring to a boil. When it starts to boil, turn the heat down and simmer, covered, for 30 minutes.
• --After 30 minutes, turn the heat off and allow the soup to cool a bit. Remove the bay leaf. Wait until there is no longer any steam coming off the soup.
• --After the soup has cooled, puree about 2/3 in a blender (or use an immersion blender. If using an immersion blender, remove about 1/3 of the soup from the pot before blending and then add it back in after blending).
• --Return the blended soup to the saucepan and reheat to medium/low. Add the flour and continually whisk until all the lumps have dissolved.
• --Add the cream. Allow the soup to simmer for about 15 minutes. This will thicken it up a bit. Add some diced ham at this time, if desired.
• --Stir in one cup of the cheddar cheese, until melted. Serve immediately, topped with additional shredded cheddar.