Cheddar Broccoli Potato Soup

cookingclassy.com

dwrn

5 ½ Tbsp butter , divided

1 ⅓ 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 ½ cups peeled and cubed russet potatoes , cut ½-inch to ¾-inch thick (2 large)

3 cups chopped broccoli florets (from about 2 heads)

¼ tsp dried thyme

Salt and freshly ground black pepper

6 Tbsp all-purpose flour, I would use 4 Tbsp as got very thick with 4 Tbsp butter

3 cups milk (preferably 1% or 2%), I used 2 c. 2% and 1 ½ c half and half.

½ cup heavy cream

2 cups shredded sharp cheddar cheese (8 oz)

⅓ cup finely shredded parmesan cheese (1 oz), I didn’t use

Note: Ingredients may have been altered from the original.

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