Broccoli Cheese Soup

1/2 gallon chicken broth

1 quart half and half

1 quart skim milk

2 cubes butter

1 1/2 cups flour

1 large onion, chopped

1 clove fresh garlic, or minced

1 head broccoli, chopped and steamed

1 head cauliflower

2 cups sliced carrots

2 cups shredded cheddar cheese

pepper

salt

Sauté onion and garlic.  Set aside.

Steam vegetables and set aside.
Make a roux by melting butter and stirring in flour until smooth.  Cook for 5 minutes on medium heat.

Add chicken broth to the roux. Turn up the temperature and bring roux and broth to a boil.  It should get smooth and thick.  Reduce temperature and slowly add cream and milk.

Add salt and pepper taste.  You may add minced garlic if you did not use fresh garlic in the beginning.
Melt in cheese

Just before serving add steamed vegetables.