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Cheddar Broccoli Potato Soup
Ingredients
  • 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
  • 3 cups milk (preferably 1% or 2%)
  • ½ cup heavy cream
  • 2 cups shredded sharp cheddar cheese (8 oz)
  • ⅓ cup finely shredded parmesan cheese (1 oz)
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