1/2 white onion, chopped
4 tbsp butter
1/4 cup flour
2 cups half and half
2 cups chicken stock 
3 large bunches broccoli, chopped
3 carrots, peeled and diced
1/4 tsp nutmeg
1/2 tsp garlic powder
4 oz sharp white cheddar cheese, grated 
4 oz sharp yellow cheddar cheese, grated
salt
pepper


• In small saucepan, saute onion in 1 tbsp of butter until transparent.

• In large pot, heat remaining 3 tbsp butter over medium heat until melted. Add flour and make a roux.

• Add in half and half, making sure to stir constantly and scrape any bits off the bottom of the pan. Add chicken stock (or vegetable stock) and cook at low heat for ~20 min.

• Add in onion, carrots, and broccoli, and let cook another ~20-25min.

• Using an immersion blender (or transfer ~1/2 the soup to a blender) blend the soup until about half of it is super smooth and creamy. **You can blend the soup completely, but I like to keep some chunks of broccoli in the soup

• Add nutmeg, garlic powder, and cheese. Stir until cheese is completely melted. Season with salt and pepper and serve with extra cheese on top