Step 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.

Step 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.

Step 3

Stir in half & half and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.

Step 4

Serve with toasted crusty bread or in a bread bowl if desired.