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In a large soup pot or dutch oven, add ¼ cup butter and melt over medium low heat.
Add in diced onion and garlic and cook until tender.
Add flour and make a roux.
Add chicken broth/stock and half and half and whisk until smooth and creamy.
Add chopped broccoli and carrots and simmer for 15-20 minutes until veggies are tender.
To make a creamier texture, use an immersion blender to your preferred consistency.
Add in shredded cheddar cheese a handful at a time and stir until melted and incorporated.
Serve in a bread bowl, with crusty bread or croutons.
Top with bacon bits if desired. ENJOY!