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Potato Soup with Cheddar and Broccoli
Ingredients
  • 5 ½ tsp butter, divided
  • 1 ⅓ cups chopped carrots (about 3)
  • 1 cup celery (2 stalks)
  • 1 cup chopped yellow onion (1 small)
  • 2 garlic cloves,
  • 3 cups low sodium chicken broth
  • 3 ½ cups peeled and cubed russet potatoes, cut ½ to ¾ inch thick (2 large)
  • 3 cups chopped broccoli florets (about 2 heads)
  • ¼ teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 6 tablespoons all-purpose flour
  • 3 cups of milk (preferably 1% or 2%)
  • ½ cup heavy cream
  • 2 cups grated sharp cheddar cheese (8 oz)
  • ⅓ cup finely grated parmesan cheese (1 oz)
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