1) Add onions and carrots to the melted butter and saute for 5-6 minutes over medium heat, or until vegetables are tender.

2) Add 1 cup chicken broth and bring to the boil.

3) Add broccoli and cook, covered, 5 to 6 minutes or until the broccoli is tender. Using a spoon, break broccoli florets in small pieces.

4) Reduce heat to low and add remaining cup of chicken broth.

5) Mix flour and milk in a small bowl and whisk until smooth.

6) Add mixture to the pot.

7) Add garlic powder, salt, and pepper. Continue cooking for about 5-6 minutes over low heat until soup thickens.

8) Add cheese, handfuls at a time, and stir constantly over low heat for 10 minutes until smooth and creamy. If soup becomes too thick, add additional chicken stock. Do not let soup boil.