Try this one, it is as close as I can find what I make , I don't add nutmeg, use leaks instead of onions and also use sharp cheddar. Switch frozen broccoli for fresh.
sunny Ingredients
•3-tbsp unsalted butter, plus 2-tbspn cold unsalted butter, cut into pieces
•1-cup yellow onions , sliced
•1/2-tspn salt
•1/4-tspn black pepper*
•Pinch of nutmeg
•1 teaspoon jarred minced garlic*
•1/4-cup dried crushed thyme*
•3-tbspn all-purpose flour
•3-cups of chicken broth
•2(10-oz)packages frozen chopped broccoli*
•1/2-cup heavy cream
•1 1/4-cups freshly shredded mild cheddar cheese
•Croutons, to garnish
Directions
1.Melt 3-tbspn butter in medium sized pot. Add the onions, salt, pepper and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme and cook stirring, until fragrant - about 1 minute. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes. Remove the pot from the heat and puree with a hand-held immersion blender, a food processor or a contour top blender. Return to the pot and add the cram and bring to a bare simmer. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2-tbspn of cold butter, stirring to blend. Ladle into bowl and serve. Sprinkle with croutons , if desired.