4 tbsp butter (1/2 stick)
1/2 medium onion, chopped
2-3 cloves garlic, minced
4 tbsp all purpose flour
2 cups chicken stock or vegetable stock
1 tsp salt
1/2 tsp black pepper
1/4 tsp paprika or ground nutmeg (optional)
3 cups broccoli florets, cut into small pieces
1 large carrot, grated, julienned or finely chopped
2 cups milk
8 oz cheddar cheese
1. Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
2. Add flour and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
3. Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
4. Serve with toasted crusty bread or in a bread bowl if desired.