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Steps
1
Melt butter in 3-quart saucepan over medium heat. Cook onion, carrot and bay leaf in butter about 5 minutes, stirring occasionally, until onion and carrot are tender.
2
Stir in flour and white pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in broth and half-and half. Heat to boiling over medium heat, stirring constantly; boil and stir 1 minute.
3
Stir in cheese. Heat over low heat, stirring constantly, just until cheese is melted. Remove bay leaf. Sprinkle parsley over soup.
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After stirring in the cheese, heat over low heat. Cheese in soups like this one can separate if allowed to boil.
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