Finely chop the onions and celery. Cut the carrots into small strands. Cut broccoli into small florets.
In a Dutch oven, saute 4 Tbsp butter and onions until the onions are tender. Add the celery and carrots into the pot and cook until vegetables are cooked.
Add minced garlic and saute until garlic is fragrant.
Pour in the broth, add the broccoli and season with salt and pepper. Cook for about 5 minutes or until broccoli is tender.
In a bowl, whisk to gether the heavy whipping cream and milk with flour and add to the pot with the and cheese, cook over low/med heat.
Cook until cheese completely melts, stirring frequently.
Enjoy, friends!
Notes
This soup freezes well. Just freeze in a container and thaw completely before reheating.