Panera Bread Broccoli Cheddar Soup

I went to a luncheon and brought this heart warming soup! It was thick, rich and delicious! I doubled the recipe and it served 8 people perfectly, when doubled. The original recipe can be found here.
The perfect presentation would have been to serve it into bread bowls! But, I was being cost efficient and didn't find it necessary to spend $4 on a bread bowl when we had homemade rolls there as well! It was very good and I would definitely make it again!

Recipe Serves 4
Ingredients
1 tablespoon butter, melted ( I added more
1/2 medium onion, chopped (Instead, I replaced with  minced onion powder) My husband doesn't like the texture of onions.
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half ( I added more, it will depend how thin or thick you like your soup)
2 cups chicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned (this time I omitted the carrots)
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar (Again, I added more, all of these things are to taste.)

I also added a bit of garlic powder to taste. I would start with 1/4 tsp.
Directions

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.  Garnish with fresh steamed broccoli and sprinkle with cheese. Serve with crusty roll or in a bread bowl.