Cheddar Broccoli Potato Soup
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- 5.5 tbsp butter divided (1.5 + 4 tbsp)
- 1 1/3 cups chopped carrots (about 3)
- 1 cup chopped celery (2 stalks)
- 1 cup chopped yellow onion (1 small)
- 2 cloves minced garlic
- 3 cups low sodium chicken broth
- 3.5 cups cubed russet potatos (1/2-3/4 inch thick ~ 2 large)
- 3 cups chopped broccoli florets (2 heads)
- 1/4 tsp dried thyme
- 3/4 tsp salt (Adjust to taste)
- ~6 grinds fresh pepper (Adjust to taste)
- 6 tbsp flour
- 3 cups milk
- 1/2 cup heavy cream (whole milk ok if needed)
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)

1) In large pot over medium heat, melt 1.5 tbsp butter. Add carrots, celery and onion and saute 3-4 minutes.
2) Add garlic and saute 30 seconds 
3) Stir in chicken broth, potatos and thyme. Season with salt and pepper. Bring to boil over medium-high heat, then reduce to medium and cover with lid and cook 15 min
4) Stir in broccoli and cook 5 minutes (or until veggies tender)
5) Meanwhile (can start with broccoli step), melt 4 tbsp butter in medium saucepan over medium heat. Stir in flour and cook 1 min, whisking constantly.
6) WHile whisking vigorously, slowly pour in milk and whisk until no lumps. Be ready to do quickly with previous step to avoid burning.
7) Cook stiring constantly until mixture begins to thicken. Then stir in heavy cream. Remove from heat and pour into soup + stir.
8) Remove soup from heat and stir in cheddar and parmesean cheese until melted. Serve warm.


To do this as a crock pot receipe:
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1) In large pot over medium heat, melt 1.5 tbsp butter. Add carrots, celery and onion and saute 3-4 minutes.
2) Add garlic and saute 30 seconds 
3) Dump pot contents into crock pot (ie.. carrots, celery, onion, garlic)
4) stir in chicken broth, potatos, thyme, salt, pepper, broccoli, flour into crock pot. Stir + whisk until no lumps
5) Cover + cook 5-6 hrs
6) Turn off heat + stir in heavy cream. Then stir in cheeses.


NOTE:
- Due to milk, this won't freeze well
- Well liked reciepe by all (excluding Ella of course)
- Based on source recipe - cookingclassy.com