Broccoli Cheese Soup

Matt loves to get broccoli cheese soup at Panera. I also am a fan of the combination so when I saw this recipe on Carrie's blog, I starred it. Let me say, this is a wonderful broccoli cheese soup recipe. I added more cheese than called for and it turned out perfectly. Next time I may even double the recipe so we will have leftovers.

Broccoli Cheese Soup
Source: Carrie's Sweet Life originally from Emeril Lagasse
Ingredients:
3 tbs of unsalted butter and 2 tbs cold unsalted butter, cut into pieces
1 c of yellow onions or sliced leeks (I used 1 tbs onion powder)
1/2 tsp of salt
1/4 tsp of ground pepper
Pinch of nutmeg (I omitted)
1/2 tsp of chopped garlic (I used garlic powder)
1/2 tsp of chopped fresh thyme or 1/8 tsp of dried (I omitted)
3 tbs of flour
3 c of low-sodium chicken broth
1 (16 oz) package frozen broccoli, thawed
1/2 c of heavy cream
1 1/4 c of shredded medium Cheddar (I used 2 c)

Directions:
In a medium pot, melt 3 tbs of butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook until soft about 3 minutes. Add the garlic and thyme. Stir frequently for 20 seconds while it cooks. Add the flour and stir until thoroughly mixed for about 3 minutes. Slowly add chicken broth while whisking constantly. Bring to a boil. Reduce heat and simmer until thickened for about 5 minutes.

Add the broccoli and cook for 10 minutes until tender.

Add the cream and barely bring to a simmer. Then add the cheese and lower heat till the cheese is melted. Add the remaining 2 tablespoons cold butter. Stir until it is mixed thoroughly.