8.5 oz shredded aged cheddar cheese, plus more to top if desired
In a large pot melt the butter. Once hot, add the onion and saute for 5-6 minutes until softened.
Add the garlic and cook for 1 minute before adding the flour and mustard powder. Whisk together so that the butter and flour is completely incorporated and cook for a couple minutes.
Add the milk, stock, nutmeg and bay lead and bring to a boil. Add the carrot and broccoli and turn down to a simmer. Simmer just until the veggies are cooked to your liking then add the cheese and remove the soup from the heat. Stir the cheese into the soup until melted, then serve and enjoy!