Heat the chicken stock to boiling point. Cut potatoes small enough to cook through then add to stock. Do the same with the carrot, julienned. Place lid on the pot and leave to simmer while you make the creamer.
Cook the melted butter and flour, using a whisk, over medium heat for 3-5 minutes. Stir constantly and add the milk.
Cut and add broccoli to the chicken stock. Add salt land pepper to taste.
Mix all the ingredients together and simmer on a low heat for 20 minutes, stirring every so often.
Add the cheddar and stir.
Remove from heat and blend together with a stick blender.