Vegetable Chowder

Yields to 8 servings

4 Tbsp butter
1 ⅓ cups diced carrots, (about 3 carrots)
1 cup diced celery, (2 stalks)
1 cup diced onion, (1 small or ½ large onion)
2 cloves garlic, minced (about 1 tsp)
6 Tbsp all-purpose flour
3 cups low-sodium chicken or vegetable broth
3 cups milk, (I used 1 %)
3 ½ cups russet potatoes peeled and cut into ½" cubes, (2 to 3 medium potatoes)
1 tsp dried thyme
salt and pepper, to taste (You can also use a little Nature's Seasons from Morton, or garlic salt is great too!)
3 cups broccoli florets, cut small (from about 2 heads of broccoli; only do 1 broccoli crown if you don't like a lot of broccoli)
1 cup half & half
8 oz shredded sharp cheddar cheese
⅓ cup finely shredded parmesan cheese

In a large stock pot, melt butter and add the carrots, celery, onion, and garlic. Saute for 5 mintues or until vegetables are tender.
Add the flour and stir until the butter and liquid from the vegetables soaks it all up, then cook for 1 minute.
Slowly pour in the broth and milk, stirring as you pour. Add the potatoes and seasonings, to taste. Keep in mind that the cheese added later will add saltiness as well. Bring mixture to a boil and cook 15 minutes, stirring every 5 minutes, until the potatoes are fork tender.
Add the broccoli and cook an additional 5 minutes or until tender. Then add the half & half and shredded cheeses. Stir until melted. Remove from heat and serve warm.