Directions

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-and-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.