New York Sharp Cheddar Broccoli Bacon Soup - cooking recipe

Ingredients

broccoli (2-3 stalks depending on size)
2 tablespoons butter
1/2 small yellow onion
1 xl carrot, sliced
2 cups low sodium chicken broth
1 1/4 cups 1% low-fat milk
3/4 cup heavy whipping cream
1/2 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon black pepper
1 (16 ounce) bag shredded sharp cheddar cheese
0.5 (8 ounce) package shredded sharp new york cheddar cheese (white)
13 slices bacon, cooked (Reserve 3 for topping)
3/4 cup sour cream
1/4 cup shredded cheddar cheese (topping)
1 small tomatoes, diced

Preparation

Bring pan of water to a boil, add broccoli and allow to cook until crunch is mostly gone, but not soggy.
While broccoli cooks, melt the butter in a large saucepan over medium heat. Add the onion and carrot and cook 2 minutes (until onion is clear but not browned), stirring frequently.
Stir in the stock and 3/4 cup of the milk and all of the cream. Heat the mixture to boiling.
Whisk the flour into the remaining milk and add to the boiling liquid. Bring the mixture to a boil and cook 1 minute, stirring occasionally.
Reduce the heat; add the salt, pepper, and slowly add cheese, allowing to melt before adding more (about 1/3 of cheese each time.) Add broccoli and cooked bacon.
Allow to cook about 5 minutes on low, then remove from the heat and stir in the sour cream.
Top with spoonful of sour cream, crumbled bacon, shredded cheese, and a little diced tomato.