Directions:
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until tender, about 5 minutes.
Stir in the flour and cook for 1-2 minutes, until the flour is lightly browned.
Gradually whisk in the half-and-half and chicken broth until smooth. Bring the mixture to a simmer.
Add the julienned carrots and chopped broccoli florets. Simmer until the vegetables are tender, about 20 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth.
Season with nutmeg, salt, and black pepper to taste.
Serve hot with crusty bread on the side.
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