INGREDIENTS
1/2 chopped Onion
1/4 cup melted Butter
1/4 cup Flour
2 cup Half and Half
2 cup Chicken Stock
2 large bunches Broccoli
2 Carrots
1/4 tsp Nutmeg
8 oz shredded Sharp Cheddar Cheese
Season to taste
DIRECTIONS
Cut carrots into small strips.
Break apart broccoli florets into small pieces.
Saute Broccoli, Carrots & Onion in 3 tbsp of melted butter until tender 
Make a roux using remainder of melted butter and flour. Cook about 5 minutes over medium heat.
Add in half and half stirring constantly.
Add in chicken stock and simmer for 20 minutes.
Add vegetables and cook for 25 minutes over low heat.
Add cheese and nutmeg.
Season to taste.
You can get bread bowls at your local bakery.