Sauté butter, carrots, celery & garlic until they start to soften.
Stir in broth, potatoes, thyme, & seasonings. Bring to a boil. Simmer 15-20 min.
Stir in the broccoli & cook another 5-6 minutes.
Make a roux by cooking the flour, then whisking in the milk.
Pour roux into the soup. Stir in the heavy cream. Add cheese & remove from the heat.
Serve Warm & Enjoy!
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