Step 1

In a large pot or Dutch oven, melt butter. Add onion and carrots cooking over medium high heat for 6-8 minutes or until beginning to soften and brown. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Step 2

Add chicken stock and broccoli florets to the pot. Bring to a simmer and cook over medium heat uncovered until the broccoli is fork tender about 5-7 minutes.

Step 3

To the pot add remaining salt, black pepper, granulated garlic, onion powder and nutmeg. Mix well.

Step 4

Dissolve flour in half and half. Increase heat to medium high and bring to a bubble. Gradually whisk half and half mixture into the pot until fully combined. Boil 1 minute while stirring, then add 2 cups shredded sharp cheddar cheese, stir until melted.

Step 5

Immediately lower heat to medium and simmer uncovered for 15-20 minutes or until the vegetables are tender and the broth has thickened and is smooth. (At this point you can add more chicken stock or half and half to thin the soup, if desired. Likewise, you can add more flour dissolved in stock or half and half and whisk into the soup to thicken it further.)

Step 6

Serve immediately in bread bowls with shredded cheese and green onions on top.