Step 1

In a dutch oven, (ad) melt butter over medium heat.

Step 2

Add diced onion and sauté until tender.

Step 3

Add carrots and stir.

Step 4

Add chicken or vegetable broth and bring soup to a boil.

Step 5

Add broccoli and potatoes.  Reduce heat to medium low.

Step 6

Cook for 30 minutes on medium low heat until veggies are tender.

Step 7

Add cheddar cheese and stir until melted.

Step 8

Mix cornstarch with water until smooth.  Add to soup and stir well.

Step 9

Cut off heat and add heavy cream to soup.  Stir well.

Step 10

Finish by adding a dash of pepper seasoning blend.

Step 11

Serve piping hot and garnish with extra shredded cheese.