Double Cheddar and Macaroni Soup with Broiled Cheese

I saw this on Studio 5 on KSL this morning and I'm making this for dinner.

Ingredients:

2 tablespoons onion, finely chopped
1 tsp. butter
3/4 cup flour
4 cups chicken broth
2 3/4 cups milk
1/4 cup sour cream
3/4 tsp. coarse salt
1/2 tsp fresh cracked pepper
2 1/2 cups shredded cheddar cheese
1 1/2 cups cooked macaroni, or tiny bow tie pasta
4-6 slices, artisan bread sliced 1/2 inch thick
thinly sliced cheddar cheese
butter

Method:

Preheat oven to 375 degrees. Lightly butter toast, both sides. Place on baking sheet. Bake about 15 minutes, or until lightly brown, turning about half way through. Set aside.

In a large sauce pan, melt butter over medium heat. Add onions and cook for about 5 minutes. Slowly stir 1 cup of the chicken broth into flour until smooth. Stir in sour cream, salt and pepper. Add the rest of the chicken broth. Cook until thickened, about 7-10 minutes.

Stir in milk, and cook over low heat for an additional 7-10 minutes. Stir in cheese until melted. Add pasta.

Place oven proof bowls on a baking sheet. Evenly fill bowls with soup. Place toasts on top of soup. Cover with thin slices of cheese and place under broiler for 1-2 minutes, or until melted and bubbly.

Makes 6 servings