INGREDIENTS
5 tbsp butter - divided
3 large carrots - chopped
3 stalks celery - chopped
1 yellow onion - diced
4 cloves garlic - minced
4 cup low-sodium chicken broth
3 russet potatoes - peeled and cut into 1/2-3/4 inch cubes
1 celery root - peeled and cut into 1/4 inch cubes
2 medium heads broccoli - chopped into florets
1 small head cauliflower - chopped into florets
1/4 tsp dried thyme
1 tsp salt
1/2 tsp ground black pepper
pinch paprika
pinch cayenne pepper
6 tbsp all-purpose flour
3 cup milk - 1%, 2%, or whole
1/2 cup half and half
2 cup medium cheddar cheese - OR sharp cheddar cheese
INSTRUCTIONS
In a large pot over set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery, and onion and saute for 4 minutes. Add garlic and saute for a minute longer. Stir in the chicken broth, potatoes, celery root, thyme, salt, pepper, paprika, and cayenne. Bring to a boil, then reduce heat to medium, cover and allow to simmer for 15 minutes (or until the potatoes are almost tender). Stir in the broccoli and cauliflower, cook for 5-7 minutes longer, or until veggies are tender.
Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat. Stir in the flour and cook, whisking constantly for about a minute. Slowly pour in the milk, whisking vigorously as you add the milk little by little. Whisk until smooth. Constantly whisk as the mixture comes to a gentle boil. When it begins to thicken add the half & half, then remove from heat and pour into the soup (after the veggies are fully cooked). Stir everything together, then turn the heat off. Gradually add the cheddar, stirring until the soup is nice and smooth.
