Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}
INGREDIENTS
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5 1/2 Tbsp butter, divided
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1 1/3 cups chopped carrots (about 3)
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1 cup chopped celery (2 stalks)
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1 cup chopped yellow onion (1 small)
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2 cloves garlic, minced
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3 cups low-sodium chicken broth
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3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
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3 cups chopped broccoli florets (from about 2 heads)
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1/4 tsp dried thyme
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Salt and freshly ground black pepper
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6 Tbsp all-purpose flour
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3 cups milk (preferably 1% or 2%)
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1/2 cup heavy cream
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2 cups shredded sharp cheddar cheese (8 oz)
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1/3 cup finely shredded parmesan cheese (1 oz)
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