Cheesy Vegetable

• 2 tbsp butter
• 1/2 sweet yellow onion, diced
• 1 cup of carrots, diced finely
• 2-3 stalks of celery, diced
• 3 cloves of garlic, minced
• 2 tbsp flour (divided)
• 6 cups of homemade vegetable or chicken broth
• 2 cups of potatoes, peeled and diced
• 2/3 cup of milk
• 2 cups of broccoli florets
• 2 heaping cups of sharp cheddar, shredded

Heat the butter in a large Dutch oven over medium heat. Once the butter has melted add the onions, carrots, and celery then sauté for 3-4 minutes. Add the minced garlic then cook, stirring constantly for 1 minute. Add 1 tablespoon of flour then stir until well combined and cook for 1 minute. Add the vegetable or chicken broth and mix well. Add the potatoes then cover with a lid and simmer for 35-40 minutes; add the broccoli florets and cook for an additional 15-20 minutes or until all of the vegetables are softened. Add the last tablespoon of flour to the cheese and toss to coat evenly then add to the soup along with the milk. Stir frequently until the cheese has melted and is well combined. If you want an even thicker soup, mix some broth with some corn starch to make a slurry then add to the soup and stir until thickened.
Side Note: Tossing the cheese with the flour helps the cheese not separate when it’s added to the soup.