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Ingredients
6 Tablespoons butter, divided
1 1/3 Cups carrots, chopped
1 Cup celery, chopped
1 Cup yellow onion, chopped
2 Garlic cloves, minced
3 Cups chicken broth
3 1/2 Cups russet potatoes, peeled & cubed
3 Cups broccoli florets, chopped
1/4 Teaspoon dried thyme
Salt & freshly ground black pepper
6 Tablespoons all-purpose flour
3 Cups 2% milk
1/2 Cup heavy cream
2 Cups extra sharp cheddar cheese, shredded
1/3 Cup parmesan cheese, finely shredded
Instructions
In a large pot over medium heat, melt 2 tablespoons of butter, add carrots, celery and onion and saute 3 - 4 minutes.
Add garlic and saute 30 seconds longer.
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste.
Bring to a boil over medium-high heat, reduce heat to medium, cover and cook 15 minutes.
Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat.
Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk. Whisk well until no lumps remain.
Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream.
Remove from heat and once all veggies are tender pour into the soup and stir.
Remove soup from heat and stir in cheddar and parmesan cheese until melted.