Ingredients
- 5 1/2 Tbsp butter , divided
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 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 (from about 2 heads)
- 1/4 tsp dried thyme
- Salt and freshly ground black pepper
- 6 Tbsp all-purpose flour
- 3 cups milk (preferably 1% or 2%)
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
Instructions
- in an exceedingly giant pot over medium heat, soften one 1/2 Tbsp of the butter. Add carrots, celery and onion and saute three - four minutes. Add garlic and saute thirty seconds longer.
- Stir in chicken stock, potatoes and thyme and season with salt and pepper to style. rouse a boil medium-high heat, then scale back heat to medium, cowl with lid and cook quarter-hour. Stir in broccoli and cook five minutes longer or till veggies area unit tender.
- Meanwhile, soften remaining four Tbsp butter in an exceedingly medium pan over medium heat. Stir in flour and cook, whisking perpetually one minute. whereas whisking smartly, slowly pour in milk (whisk well till no lumps remain).
- Cook stirring perpetually till mixture begins to carefully boil and thicken, stir in cream. take away from heat and once all veggies area unit tender pour into the soup and stir. take away from heat and stir in cheese and cheese cheese till molten. Serve warm.
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