• 5 tbsp butter – divided
  • 3 large carrots – chopped
  • 3 stalks celery – chopped
  • 1 yellow onion – diced
  • 4 cloves garlic – minced
  • 4 cup low-sodium chicken broth
  • 3 russet potatoes – peeled and cut into 1/2-3/4 inch cubes
  • 1 celery root – peeled and cut into 1/4 inch cubes
  • 2 medium heads broccoli – chopped into florets
  • 1 small head cauliflower – chopped into florets
  • 1/4 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • pinch paprika
  • pinch cayenne pepper
  • 6 tbsp all purpose flour
  • 3 cup milk – 1%, 2%, or whole
  • 1/2 cup half and half
  • 2 cup medium cheddar cheese – OR sharp cheddar cheese


  • In a large pot over set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery and onion and saute for 4 minutes. Add garlic and saute for a minute longer.
  • Stir in the chicken broth, potatoes, celery root, thyme, salt, pepper, paprika and cayenne. Bring to a boil, then reduce heat to medium, cover and allow to simmer for 15 minutes (or until the potatoes are almost tender).
  • Stir in the broccoli and cauliflower, cook for 5-7 minutes longer or until veggies are tender.
  • Meanwhile, melt the remaining 4 tablespoons of butter in a medium saucepan over medium heat.
  • Stir in the flour and cook, whisking constantly for about a minute. Slowly pour in the milk, whisking vigorously as you add the milk little by little. Whisk until smooth. Constantly whisk as the mixture comes to a gentle boil.
  • When it begins to thicken add the half & half, then remove from heat and pour into the soup (after the veggies are fully cooked). Stir everything together, then turn the heat off.
  • Gradually add the cheddar, stirring until the soup is nice and smooth.