Cooking Instructions

• In a large pot set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery, and onion and sauté for 4 minutes. Add garlic and sauté 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 florets and cauliflower, and 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.