In a large soup pot melt butter add onion - cook until tender. With a whisk add in flour cook for 5 additional minutes, whisk in the half & half - until all lumps of flour dissolve.

Add in chicken broth, bay leaf, nutmeg, S&P bring to a simmer. reduce heat to medium -low. Cook uncovered for 20-30 minutes until thickened.

Add in the broccoli & Carrot and simmer until tender 20-30 minutes. Remove the bay leaf and either puree in blender in small batches or blend with an immersion blender.

When all soup is blended smooth return to pot on stove, on medium heat. Add in 2 1/2 cups of cheese to the soup and whisk until melted.

If soup becomes to think add in 3/4 cups of chicken broth.

Top soup in bowls with remaining shredded cheddar chesse

If serving in boule - cut a small circle in top and scoop out bread dough leaving behind a hallow bread bowl to serve soup in.

Replace chicken broth with vegetable broth for a vegetarian version.