Vegetable Chowder

5 T. butter, divided

3 chopped carrots

2 ribs of celery, chopped

1 yellow onion, chopped

2 cloves garlic, minced

3 c. chicken broth

2 large or 3 medium russet potatoes, peeled and diced

1/2 tsp. dried Thyme

salt and pepper

2 heads of broccoli, chopped

6 T. flour

3 c. milk

1/2 c. heavy cream

2 c. shredded sharp cheddar cheese

1/3 c. grated Parmesan

Melt 1 1/2 T. of the butter in a heavy bottom pot. Add the carrots, celery and onions. Saute for about 5 minutes until they soften. Add the garlic and saute for another 30 seconds.

Add the broth, potatoes and thyme. Season with salt and pepper. Bring to a boil. Reduce heat and cover. Simmer for 15 minutes.

Add the broccoli and simmer for 10 minutes more.

Meanwhile in a medium saucepan, melt the remaining butter. Sprinkle in the flour. Whisk and cook for 1 minute.

Slowly add in the milk. Whisk constantly until smooth and slightly thick. Add in the heavy cream.

Add the milk mixture to the pot of vegetables. Over low heat simmer for 10 minutes, stirring occasionally.

Remove from the heat and add the cheeses. Stir until melted. Season with salt and pepper if necessary.