Panera Broccoli Cheese soup

This soup was SO delicious!!  It is doubled below, since I only cook in large quantities nowadays. :)  If you want the original recipe, click HERE.

2 tablespoons butter, melted
1 medium onion, chopped
1/2 cup melted butter
1/2 cup flour
4 cups half-and-half
4 cups chicken stock or bouillon
1 pound fresh broccoli
2 cups carrots, julienned
salt and pepper, to taste
1/2 teaspoon nutmeg (I left this out)
16 ounces grated sharp cheddar cheese

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.