Broccoli Cheddar Chowder

In a large soup pot, melt the butter over medium. Add the onions, carrots, and celery and saute over medium heat until tender, about 20 minutes. Add the garlic and cook for 2 more minutes. Add the chicken broth and potatoes, then bring the mixture to a boil and cook until the potatoes are tender, about 30 more minutes.

While the potatoes are cooking, make your two slurries: in two separate small bowls, combine flour and ½ cup water and combine cornstarch and ½ cup water, stirring each mixture until opaque and homogenous. When the potatoes are tender, add both the slurry mixtures and simmer over medium-low heat until the soup is slightly thickened, about 15 minutes.

Next add the milk and broccoli, and cook until the broccoli is just heated through, about 10 minutes. Remove the soup from heat and stir in the cheese. Let the soup cool for 5 minutes before serving to allow the cheese to melt and the soup to continue thickening. Season to taste. Serve with crusty bread.