4 tablespoon butter
1 medium onion finely chopped
3 cloves garlic minced
¼ cup flour
3 cups chicken broth (or vegetable broth)
½ teaspoon salt
½ teaspoon fresh ground black pepper
¼ teaspoon ground nutmeg (optional but strongly suggested if you like nutmeg)
2 carrots peeled and chopped
3 cup broccoli florets
2 cups sharp cheddar
1 cup heavy cream
1/4 cup cooked bacon crumbled
Melt the butter in a large Dutch Oven or heavy stockpot over medium heat. Add the onion and cook until soft and lightly browned on the edges. Reduce the heat to low and add the garlic cooking for 1 minute while stirring constantly.
Sprinkle in the flour and continue cooking for 2 minutes while stirring constantly. Stir in the vegetable broth, salt, black pepper, and nutmeg.
Bring the soup to a low boil and then reduce to a simmer. Stir often to make sure that it does not burn to the bottom. Add the carrots and simmer for about 10 minutes. Add the broccoli and simmer for another 10 minutes or until the carrots and broccoli are tender.
Remove from the heat and stir the cheese in a little at a time alternating with the heavy cream. If desired garnish with a little more shredded cheddar and if desired bacon crumbles.