Things you'll need:
1/3 cup of onion chopped
1/4 cup of AP flour
2 cups of whole milk
3 cups of broth (I opted for beef broth to add more depth)
2 bay leaves
1/4 tsp nutmeg
1 head of broccoli, chopped into small florets
1 carrot, peeled and julienned
1 potato, peeled and cubed
1 cup Gouda shredded
1 1/2 cups cheddar shredded
Start by heating a stock pot over medium heat. Add enough olive oil to lightly coat the bottom. Once the oil is heated, add your onion and cook until translucent (about 5 minutes).
Add the flour to create a roux. Once the flour is mixed into the onion mixture, add the milk and stir until smooth. It will start like this. . .
Then, it will look like this.
Add the broth, bay leaves, nutmeg and salt and pepper to taste. Stir and simmer for about 20 minutes.
Add the rest of your vegetables and cook for an additional 20 minutes. You will blend them later, so the broccoli doesn't have to be minuscule.
I would have actually liked more potato in the soup, I made it with one, but if you like potatoes, try two.
Now you're ready to serve!