Broccoli cheese soup is creamy, comforting and delicious, and you would never know that this recipe uses no heavy cream. So delicious!
Preheat a large pot or dutch oven over medium heat.
Add 2 Tablespoons of butter to the pot to melt.
Add onions, celery and carrots, and cook for about 5 minutes.
Add garlic, and cook 1 minute more.
Add the other 1 tablespoon of butter, and give it a few seconds until it melts.
Whisk in the stock and milk to incorporate the flour and break up any lumps.
Add in the bay leaf and broccoli florets.
Bring to a boil, reduce heat to low, and simmer on low until the soup thickens and the broccoli is tender (about 7 minutes).
Remove the bay leaf, and turn off the heat.
Add the cheese and a pinch of nutmeg (optional), and stir until it is well-incorporated.
Garnish with more shredded cheese and bacon bits if desired and serve immediately.
***Do not use pre-shredded cheese. Your soup will be clumpy. Buy a block of cheese, and shred your own using a box grater, or the food processor.