Directions

1. Sauté carrots, celery, and onion in olive oil for a few minutes until translucent. Add in garlic, herbs, and seasoning and sauté another minute until fragrant

2. Add in potatoes and sauté a few more minutes. Pour in broth and bring to a boil. Cover, reduce to medium, and allow to simmer for 15-20 minutes until potatoes are tender

3. While the potatoes simmer, make the roux: In a separate pot, melt butter, whisk in flour, allow to cook a minute or so while continuously whisking. Whisk in milk and half & half. Simmer for a few minutes until it begins to thicken

4. Add broccoli to the soup, cover and cook an additional 5 minutes or so

5. Stir roux into soup until well combined. Stir in shredded cheddar. Add salt & pepper to taste if needed

6. Top with extra cheese & pancetta and serve!