2½ - 3cupsgrated sharp white and yellow cheddar cheese plus more for garnish
¼teaspoonfreshly grated nutmeg
In large pot, melt butter over medium heat. Add onion, garlic, broccoli, carrot and potato; cook until a little tender, about 5-8 minutes. Add chicken broth, milk, salt and pepper and bring to a boil. Cover and reduce heat to low. Cook about 20 minutes until veggies are fork tender and soup has thickened.
Remove pot from heat and puree with an immersion blender (or carefully puree in blender).
Add cheese and nutmeg, stirring constantly until melted. Adjust salt and pepper, if needed and drizzle a little cream (if using).
Ladle into bowls and top with extra grated cheese, if desired.