Sauté the onion and garlic: – In a large saucepan or Dutch oven, melt the butter over medium heat. – Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant. 2. Add the vegetables: – Add the diced potatoes, chopped broccoli, and diced carrots to the pot. – Pour in the chicken or vegetable broth and stir. 3. Simmer the soup: – Bring the soup to a boil, then reduce the heat and simmer for about 15 to 20 minutes, or until the vegetables are tender. 4. Add the cream and cheese: – Stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted and the soup is creamy. – Add the paprika, dried thyme, and dried basil. Season with salt and pepper to taste. 5. Blend (optional): – For a smoother texture, you can use an immersion blender to blend some of the soup until you reach the desired consistency. If you prefer a thicker soup, skip this step. 6. To serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Enjoy your hearty and creamy broccoli and potato cheese soup!

Enjoy!