INGREDIENTS
3 cups
broccoli florets
5 1/2 Tbsps
butter
1 1/3 cups
carrots
1 cup
celery
1/4 tsp
dried thyme
6 Tbsps
flour
2 cloves
garlic
1/2 cup
heavy cream
3 cups
low sodium chicken broth
3 cups
milk
1 oz
parmesan cheese
3 1/2 cups
russet potatoes
6 servings
salt and pepper
8 ozs
sharp cheddar cheese
1 cup
yellow onion