Ingredients:

• 3/4 lb broccoli
• 12 oz sharp cheddar
• 1 pack (1 pint) of chicken broth
• 1 onion
• 1 carrot
• 3 cups of half half
• 1/3 cup of flour
• 2oz of butter + 1 tablespoon more
• Nutmeg to taste
• Ground black pepper to taste
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Peel and chop onion, warm up skillet to moderate heat with a tablespoon of butter, add onion on and fry until translucent, stir from time to time:

   

3. Peel carrot and either shred or julienne it, add it to the skillet, cook onions and carrots together, for about 2 mins, stir from time to time:

   

4. While carrots are cooking, slice off stem parts of broccoli, dice them and add to the skillet, cook vegetables together for 8 mins, continue stirring, then set aside:

   

5. Melt remaining butter in a cooking pot over moderate-low heat:

   

6. Add all flour:

   

7. Mix flour and butter with spatula:

   

8. Continue stirring constantly, working in batches gradually mix in half-half:
   

   

   

   

   
   
9. Add the chicken stock and simmer for about 10 minutes.

   

10. Add cooked vegetables:

    

11. Add remaining broccoli sliced into bite size pieces and cook until broccoli is a soft as you like it to (between 10-20 mins):

    

12. Season with salt and black pepper to taste:

    

13. If you wish, blend a little portion of the soup for smoother texture:

    

14. Stir in all cheese, don’t overheat from now on:

    

15. Season with nutmeg to taste:

    

16. Turn heat off, the soup is ready:

    

17. Serve it right away: