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Melt the ¼ cup butter and sautee the ½ medium chopped onion in the butter until soft.
Sprinkle the ¼ cup flour over the mixture. Cook and stir over medium heat for 1-2 minutes.
Whisk in the 2 cups half-and-half cream and 2 cups low-sodium chicken stock or broth. Bring to a boil then reduce heat to medium.
Add the ½ lb broccoli and 1 cup carrot. Cook over medium-low heat for 20-25 minutes or until the broccoli and carrots are tender.
Add salt and pepper. You can leave the soup chunky or blend about 1 cup of the soup and stir it in for a smoother soup.
Return to low heat and add the 8 ounces grated sharp cheddar cheese. If your heat is too high your soup can get grainy.
Stir in the nutmeg if desired.
Serve with crusty bread.