Cheddar Broccoli Potato Soup

Ingredients

• 5 1/2 Tbsp butter, divided
• 1 1/3 cups chopped carrots
• 1 cup chopped celery
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick, 2 large
• 3 cups chopped broccoli florets
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper
• 6 Tbsp all-purpose flour
• 3 cups milk
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/3 cup finely shredded parmesan cheese

Directions

1. Set a large pot on the stove over medium heat and melt 1 1/2 Tbsp of the butter. Add the carrots, celery and onion, and cook them for 3 – 4 minutes, stirring now and then. Add the garlic and let it cook for 30 seconds more. Stir in the chicken broth, potatoes and thyme, then season to taste with salt and pepper. Bring the pot to a boil over medium-high heat, lower the heat to medium, cover it, and let it cook for 15 minutes. Add the broccoli and cook for 5 minutes more, just until the vegetables are tender.
2. While the soup cooks, melt the remaining 4 Tbsp butter in a medium saucepan over medium heat. Add the flour and whisk it constantly for 1 minute. Keep whisking hard as you slowly add the milk, making sure the mixture smooths out and no lumps are left.
3. Continue cooking and stirring until the sauce lightly bubbles and thickens, then stir in the heavy cream. Take it off the heat. When the vegetables in the soup are tender, pour the sauce into the pot and stir everything together. Take the soup off the heat, add the cheddar and parmesan, and stir until the cheeses melt. Serve warm.