Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}

Ingrédiénts :

Broccoli Cheese Potato Soup

• 5 1/2 Tbsp buttér , dividéd
• 1 1/3 cups choppéd carrots (about 3)
• 1 cup choppéd céléry (2 stalks)
• 1 cup choppéd yéllow onion (1 small)
• 2 clovés garlic , mincéd
• 3 cups low-sodium chickén broth
• 3 1/2 cups pééléd and cubéd russét potatoés , cut 1/2-inch to 3/4-inch thick (2 largé)
• 3 cups choppéd broccoli floréts (from about 2 héads)
• 1/4 tsp driéd thymé
• Salt and fréshly ground black péppér
• 6 Tbsp all-purposé flour
• 3 cups milk (préférably 1% or 2%)
• 1/2 cup héavy créam
• 2 cups shréddéd sharp chéddar chéésé (8 oz)
• 1/3 cup finély shréddéd parmésan chéésé (1 oz)

Instructions :

Broccoli Cheese Potato Soup

1. In a largé pot ovér médium héat, mélt 1 1/2 Tbsp of thé buttér.
2. Add carrots, céléry and onion and sauté 3 - 4 minutés.
3. Add garlic and sauté 30 séconds longér.
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