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Melt butter in large stockpot. Add onions and cook until soft, about 4-5 minutes.
Add carrots and broccoli cook for additional 3-4 minutes, season with salt, pepper, paprika and hot pepper sauce.
Pour chicken broth and cream into vegetable mixture. Add one teaspoon mustard, whisk until smooth.
Simmer over medium-low heat.
In a small bowl or cup, whisk the ½ cold water (or additional broth) together with the cornstarch until smooth. Pour into the stockpot with the vegetable mixture. Whisk until smooth.
Add additional salt and pepper to taste. Add cheese and cook just until cheese is melted.
Reduce heat until ready to serve.