Cheesy Vegetable Chowder. serves 6

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