3 1/2cupsshredded cheddar cheese (I prefer sharp for more flavor)
Instructions
Heat a dutch oven or pot over medium heat. Add butter and allow to melt. Add onion, broccoli and carrot to the pot, stir to coat. Season with salt and pepper. Cook for about 5 minutes, until veggies have started to soften.
Sprinkle flour into the pot and stir until vegetables are well coated. Cook another minute, stirring a few times. Add chicken stock and half and half to the pot and stir. Bring to a simmer and cook for 15 to 20 minutes, until slightly thickened.
Remove pot from the heat and stir in the shredded cheddar. Serve.