Cheddar Potato Broccoli Soup


*5 1/2 tablespoons butter, divided
*1 1/3 cup chopped carrots (about 3)
*1 c chop celery (2 stalks)
*1 cup chopped yellow onion (1 small)
*2 cloves minced garlic
*3 c chicken broth
*3 1/2 cups peeled and diced cannabis potatoes, cut from 1/2 inch to 3/4 inch (2 large)
*3 cups chopped broccoli florets (from 2 heads of yeast)
*1/4 teaspoon dried thyme
*Salt and freshly ground black pepper
*6 tablp flour
*3 cups milk preferably (1% or 2%)
*1/2 cup heavy cream
*2 cups (8 ounces) shredded sharp cheddar cheese
*1/3 cup finely grated Parmesan cheese (1 ounce)


In  saucepan on heat, melt 1 1/2 tsp butter. Add carrots, celery and onions and saute 3-4 minutes. Adding garlic also saute for 30 seconds.
Add chicken broth, potatoes and thyme, season with salt and pepper according to heat. Bring to a boil over medium-high heat, then reduce heat to medium, shave, lid, shave throughout 15 minutes. Stirring in cauliflower about 5 min or until vegetables are tender.
Meanwhile, melt 4 tablespoons medium-sized butter over medium. Add the flour, whisking constantly, for a minute. While whisking vigorously, slowly pour in the milk (whisk until the lumps are gone).
The mixture begins to gently boil and thicken, stir with cream. Remove from heat and once all vegetables are tender, pour in USA. Remove from heat and stir in cheddar and Parmesan cheese until melted. Her feet are warm.
Broccoli Potato Cheese Soup will not freeze due to dairy products. If cooking in advance, store initially for a day or two.
If you don't have cheddar, try using a well-melted cheese like Gruyere. A little blue cheese would work well.
You can also use cauliflower in place of broccoli in this vegetarian potato soup recipe.

Enjoy !