1/4 cup butter
1/4 onion, chopped
2 cloves garlic, minced
2 cups half and half
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
1 large carrot, peeled and chopped
4 cups broccoli florets (fresh or frozen)
3 cups shredded cheddar cheese
Sautee butter, onion and garlic until onions are tender.
Slowly pour in half and half and chicken stock. In a small bowl, combine cornstarch with a bit of water; mix into a paste, and add in.
Add nutmeg and cook on medium-low until thickened. (At this point you can continue cooking on stovetop, or transfer into a crockpot).
Stir in cheese until melted. (If you're doing it this in a crockpot, just stir in the cheese about an hour before serving).
Puree in a food processor or blender (or using a stick blender), or if you prefer the veggie chunks, serve as is. If you want to go all out, serve the soup in bread bowls-either way, your family will love this cheesy soup!