The Best Broccoli-Cheddar Soup\u202f
4 tablespoons unsalted butter
1 medium yellow onion, diced  
1 large carrot, diced  
2 cloves garlic, minced  
1/4 cup all-purpose flour  
2 cups half and half  
4 cups low-sodium chicken broth  
4 cups broccoli florets (from about 1 head)  
2 bay leaves  
1/4 teaspoon freshly grated nutmeg  
Kosher salt and freshly ground pepper  
1 large russet potato (about  8  ounces)  
8 ounces mild yellow  Cheddar, shredded (about 2 cups), plus more for serving
Instructions:
Melt the butter in a large saucepan or Dutch oven over medium-high heat.  Add the onion, carrot  and garlic and cook, stirring occasionally, until just tender, about 5 minutes.  Whisk in  the flour and cook until  golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth,  broccoli,  bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until  the broth has  thickened  and the broccoli is very tender, about 15  minutes.
Meanwhile,  prick the potato all over with a fork and put on a microwave-safe plate. Microwave  on high  until tender, flipping halfway through, about  6  minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.  
Reserve 2 cups of the soup in a  liquid measuring cup  and  discard the bay leaves.  Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.  
Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth.  Season  with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.
