{Recipe} Wannabe Panera Bread's Broccoli Cheddar Soup

I'm thinking that everyone needs a break from the Seattle posts.
I don't want y'all to get burned out but to be honest, I'm just being lazy.
We'll return to Seattle next week.
So why don't we pause for a recipe?

I'm sure I'm like the rest of the world that is obsessed with Panera Bread's Broccoli Cheddar soup.
Every time I go, without fail, I order that soup.

I decided to try to find the recipe online and came across this one on food.com. I have to say that it was rather good. I'm not going to lie and say that it is better than the original (or really taste like the original) because it is not but it is a fair alternative. I like that I get to control how I prefer the broccoli's consistency in this recipe since I love to bite into nice mouthfuls of broccoli in my soup. I also found that I didn't really care for the nutmeg in the recipe but Sean loved it so I think it's just a matter of taste in this department.

I'm excited to make it again (without nutmeg, sorry Sean, you can add it after) when the craving hits but don't you worry Panera, you'll still get my business every now and then.

Ingredients:

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

Directions:

1. Sauté onion in butter. Set aside.

2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.

3. Add the chicken stock. Simmer for 20 minutes.

4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.

5. Add salt and pepper. It can now be puréed in a blender if you prefer but I did not do this since I love chunks of veggies in my soup.

6. Return to heat and add cheese. Stir in nutmeg.

7. Stuff your pie hole! At least that is what I did. You can choose to skip this step ;).