Build the Base

In a large soup pot, melt 3 Tbsp butter over medium high heat. Add the onions, celery and carrot and saute until translucent (about 5 minutes). Add in garlic and stir until fragrant. Remove from the soup pot to a bowl for later.

Make the Roux

In the same soup pot over medium high heat, add 2 Tbsp butter and melt. Slowly whisk in the flour a few tablespoons at a time to make a roux. You want a smooth consistency. Once you have used up the flour slowly pour in the milk, mixing as you pour to incorporate the heavy cream into the flour and butter mixture. Add kosher salt.

Pour in the heavy cream and the chicken stock. Add the mascarpone cheese. Simmer until the liquid is thickened, about 10 minutes.

Bring in the Veg & Cheese

Add in the cooked veggies along with the chopped broccoli. Allow to simmer for an additional 10 minutes. Stir in the shredded cheddar cheese and cook until the cheese is melted.

Serve & Cancel Your Plans

Ladle into bowls and serve with crusty bread, green onions, or go all in with a bread bowl. Light a candle. Text your friends “can’t make it.” You’ve got better plans.