3 tablespoons butter
1/2 small onion finely chopped
3 tablespoons flour
1 cup half n half
2 1/2-3 cups low sodium chicken broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 large carrots sliced in thin rounds
3 cups chopped fresh broccoli
2 cups sharp cheddar cheese shredded
In large heavy stock pot or dutch oven melt butter over medium heat. Add onion and saute for 3-4 minutes. Whisk in flour and continue whisking until mixture turns golden brown; approximately 5 minutes. Slowly add half n half and 2 1/2 cups of chicken broth; alternating between the two. Whisk in garlic powder and onion powder. Turn heat to low and simmer until thickened; approximately 10-15 minutes.
Add carrots and broccoli and simmer approximately 20 minutes. Slowly whisk in cheddar cheese and continued whisking until fully melted. If soup is thicker than you like it slowly stir in a couple of tablespoons of broth at a time (up to a 1/2 cup) until your desired consistency.