Yes, i realize that’s a lotta cheddar, but even my Chuck loved it! SOUP: 4T butter (I used salted, but i recommend unsalted) 4T AP flour 2c half&half 2c chicken/vegetable stock (i used a cube of knorr dissolved in 2 c of boiling water) about 3c of fresh broccoli 2-3 carrots, julienned small onion, diced and sauteed w 1T butter 1c sharp cheddar In a medium pot, melt butter and whisk in flour. Keep whisking and cooking it on medium heat for about 3-4 minutes. It’ll be paste-like so keep whisking. Add cream and stock and cook for about 20 minutes. Whisk occasionally. Then, add the onions, broccoli and carrots…