1/4 cup butter

1 onion, finely diced

2 carrots, peeled and finely diced

1 Tbsp minced garlic

1 Tbsp all-purpose flour

4 Tbsp heavy whipping cream

4 cups chicken or vegetable broth

4 large Yukon Gold potatoes, peeled and diced

1 cup chopped broccoli, florets chopped

2 cups sharp shredded cheddar cheese

Salt & Pepper to taste

Rinse & peel the carrots and potatoes.

Add butter, garlic and onion to a large stock pot. Sauté on medium-high.

Add broth, carrots, broccoli and potatoes. Bring to a boil then reduce and simmer. Salt and pepper to taste,

Once vegetables have softened – remove from heat. Using an emulsion blender (blend together soup – as  thin or as chunky to desired preference)

Mix together heavy whipping cream and flour in a separate bowl.

Replace pot on burner turn to low heat. Add flour mixture and stir. Serve with shredded cheese.

Enjoy!