Cheddar Broccoli Potato Soup | Tried and True | Umami

Ingredients

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