Ingredients:

1 tablespoon melted butter

½ medium chopped onion

¼ cup melted butter

¼ cup flour

2 cups half-and-half cream

2 cups chicken stock

½ lb fresh broccoli (bite-size pieces)

1 cup carrot, julienned, grated

¼ teaspoon nutmeg

8 ounces grated sharp cheddar cheese

2 cups whole milk

Salt and pepper to taste

Crusty bread or bread bowl (if preferred)

Directions:

1. Saute onion in butter. Set aside.
2. Mix melted butter and flour with a whisk over medium heat for three to five minutes or until you see a noticeable golden brown color in your pan.
3. Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stir occasionally) for 20 minutes on medium heat.
4. Add the broccoli, carrots and sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered on low heat for 20-25 minutes but do not bring to a boil (this may cause milk to curdle)
5. Add salt, pepper and nutmeg. Note: you can puree half of your soup in a blender or with a handheld blender if you choose. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has melted, remove from heat, and serve immediately.
6. Refrigerate leftovers after they have cooled and store them in an airtight container for up to five days.

Recipe from: https://www.food.com/recipe/panera-broccoli-cheese-soup-150384