Cheesy Vegetable Chowder {AKA Broccoli Cheese Potato Soup}

INGREDIENTS

5 1/2 tbsp

butter, divided

1 1/3 cups

chopped carrots (about 3)

1 cup

chopped celery (2 stalks)

1 cup

chopped yellow onion (1 small)

2 cloves

garlic, minced

3 cups

low-sodium chicken broth

3 1/2 cups

peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)

3 cups

chopped broccoli florets (from about 2 heads)

1/4 tsp

dried thyme

Salt and freshly ground black pepper

6 tbsp

all-purpose flour

3 cups

milk (preferably 1% or 2%)

1/2 cup

heavy cream

2 cups

shredded sharp cheddar cheese (8 oz)

1/3 cup

finely shredded parmesan cheese (1 oz)