Saute carrots, celery, and onion in butter until soft.
Add garlic, broth, potatoes, thyme, and salt and pepper.
Bring to a boil and cook 15 minutes on medium with lid on. Add broccoli and cook for 5 minutes.
In separate pan, melt butter and stir in flour until brown. Slowly whisk in milk until thick. Add heavy cream.
Combine both pots and add in cheese. Warm until melted.
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|Serving Size: 1 Serving (450g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 300 (60%)|
|Amt Per Serving||% DV|
|Total Fat 33.3g||44 %|
|Saturated Fat 20.8g||104 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 101mg||31 %|
|Sodium 733.1mg||25 %|
|Potassium 692.4mg||18 %|
|Total Carbohydrate 35.2g||10 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 32.2g|
|Protein 17.8g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 504
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