Cheddar & Potato Soup

I'll be making this tonight for the second time this week. Found it in my favorite print magazine Mary Jane's Farm. I like it because it is super simple, inexpensive and is still ridiculously tasty.

Cheddar & Potato Soup

Saute 1 diced onion in 4 T butter. Add 1/4 cup flour, 1 t dry mustard, and 1/2 t cayenne; stir for 3 minutes. Add 4 cups chicken broth, 1-1/2 cups diced carrots, and 1-1/2 cups diced potatoes; bring to a boil, then reduce heat and simmer for 30 minutes. Add 2 cups half-and-half (I use heavy whipping cream because I don't usually have half-and-half around) and 3 cups grated cheddar cheese (I used just over 1 cup and that was plenty); cook for 5 minutes. Add salt to taste. Serves 6.