6 tablespoon butter
1 small onion, chopped
1/3 cup flour
1/4 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/8 teaspoon ground white pepper
dash ground thyme
1 (13 3/4) ounce can chicken broth
1 cup milk
3 cups bite-size broccoli florets
1 cup whipping cream (heavy cream)
1/4 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce (optional)
1 cup shredded sharp white or yellow cheddar Cheese
1/2 cup shredded Havarti Cheese
1/2 cup shredded Swiss Cheese
4 sourdough bread (round loaves)

Melt butter in 3-quart saucepan or Dutch Oven over low heat. Add onion, cook until tender, about 5 min. Whisk in flour, cook until golden, 3-4 min, then gradually whisk in cream until smooth. Add broth, bay leaves, nutmeg. Season with salt and pepper. Bring to simmer and cook, stirring constantly, until thickened. Stir in broccoli; simmer 10 minutes. Remove from heat; stir in cream, Worcestershire sauce and hot pepper sauce if using. Add cheeses; stir until melted.

Prepare bread bowls: Using knife, cut circle into top of each loaf, leaving 1-inch border around. Remove bread top, hollow out the middle with a fork or your fingers, leaving thick bread shell. Ladle soup into bowls. Sprinkle cheese on top for ganish.

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