1In a large soup pot, melt your butter. Slowly stir in the flour to make a roux. Once it is all blended, slowly add your whipping cream, whisking constantly.
2Then add your chicken stock, broccoli, carrots and onions. Simmer until the broccoli is cooked to tender. Take HALF of the mixture out of the pot, and place in a blender (do not fill the blender because the soup is hot and could explode!).Blend until smooth and the return to the pot. You can blend your entire batch if you like it with out the chunks, but I prefer it with a little bit of broccoli chunks.
3Reduce the heat to simmer and add your cheese, stirring until it is melted. Salt and pepper to taste and enjoy.