INGREDIENTS
1 cup
finely chopped onions
1/2 tbsp
minced garlic (I use jarred)
1 tbsp
butter
32 oz
chicken stock (click here to learn how I make chicken stock)
12 oz
about 6 cups broccoli florets
1 cup
finely chopped carrots
1/3 tsp
ground nutmeg
1/2 tsp
seasoned salt
6 cups
shredded cheddar cheese
32 oz
half & half