A creamy, vegetable-rich chowder made with broccoli, potatoes, carrots, and melted cheddar for a satisfying vegetarian meal.

5 1/2 tablespoons unsalted butter, divided

1 1/3 cups chopped carrots

1 cup chopped celery

1 cup chopped yellow onion

2 cloves garlic, minced

3 cups low-sodium vegetable broth

3 1/2 cups peeled and cubed russet potatoes

3 cups chopped broccoli florets

1/4 teaspoon dried thyme

Salt and black pepper, to taste

6 tablespoons all-purpose flour

3 cups milk

1/2 cup heavy cream

2 cups shredded sharp cheddar cheese

1/3 cup finely shredded parmesan cheese

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1. Melt 1 1/2 tablespoons butter in a large pot. Add carrots, celery, and onion. Cook 3–4 minutes. Add garlic and cook 30 seconds.

2. Stir in broth, potatoes, and thyme. Season with salt and pepper. Bring to a boil, then reduce to medium. Cover and cook 15 minutes.

3. Add broccoli and cook 5 minutes more, until tender.

4. Melt remaining butter in a saucepan. Add flour and whisk 1 minute.

5. Slowly whisk in milk. Cook until thickened, then add heavy cream.

6. Pour milk mixture into soup and stir well. Remove from heat.

7. Stir in cheddar and parmesan until melted. Serve warm.

Shred cheese from a block for best melting. Reheat on low heat to maintain smooth texture.