Five and a half tablespoons of butter, split
carrots, around 3 cups (1 1/3 cups diced)
2 stalks of celery, coarsely chopped, 1 cup
1/2 cup of yellow onion, finely chopped (1 small)
2 minced garlic cloves
3 cups of chicken broth with little salt
2.5 cups russet potatoes, peeled and cubed; 2 big, 1/2 to 3/4 inch thick slices
3 cups of broccoli florets, roughly chopped (from 2 heads)
1 and 1/4 teaspoons of dried thyme
Seasoning with salt and pepper, just ground.
6-tablespoons gluten-free flour
Pour three cups of milk, ideally 1% or 2%.
0.5 cups of thick cream
Two cups of 8-ounce shredded strong cheddar cheese
one and a third cups of finely grated parmesan cheese
Instructions
