Base Ingredients

• 5 1/2 tbsp butter, divided 5 tablespoons for cooking and 1/2 tablespoon for the roux
• 1 1/3 cups chopped carrots about 3 medium carrots
• 1 cup chopped celery approximately 2 stalks
• 1 cup chopped yellow onion 1 small onion
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth or vegetable broth for a vegetarian option
• 3 1/2 cups peeled and cubed russet potatoes cut 1/2-inch to 3/4-inch thick, approximately 2 large potatoes
• 3 cups chopped broccoli florets from about 2 heads
• 1/4 tsp dried thyme
• salt and freshly ground black pepper to taste
• 6 tbsp all-purpose flour
• 3 cups milk preferably 1% or 2%
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese approximately 8 oz
• 1/3 cup finely shredded parmesan cheese approximately 1 oz