1-First, melt 1 tablespoon of butter in a large pot over medium heat. Add the chopped carrots, celery, and diced onion; sauté for 4 minutes, then add the minced garlic and sauté for an additional minute to build a flavorful base.

2-Next, add 4 cups of low-sodium chicken broth, the cubed russet potatoes, cubed celery root, 1/4 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon ground black pepper, a pinch of paprika, and a pinch of cayenne pepper. Bring to a boil, then reduce heat to medium, cover, and simmer for 15 minutes or until the potatoes are nearly tender.

3-Then, add the broccoli florets (about 3-4 cups) and cauliflower florets (about 2 cups), and cook for 5 to 7 minutes until all vegetables are tender. In a separate saucepan, melt the remaining 4 tablespoons butter over medium heat and stir in 6 tablespoons all-purpose flour, whisking constantly for about 1 minute.

4-Gradually whisk in 3 cups milk until smooth, letting the mixture boil gently until it thickens. Stir in 1/2 cup half and half, remove from heat, and pour into the soup pot. Finally, add 2 cups medium or sharp cheddar cheese gradually while stirring until smooth and creamy. Explore more soup ideas on our site for variations.