Soup:

• 5 tbsp butter – divided
• 3 large carrots – chopped
• 3 stalks celery – chopped
• 1 yellow onion – diced
• 4 cloves garlic – minced
• 4 cup low-sodium chicken broth
• 3 russet potatoes – peeled and cut into 1/2–¾ inch cubes
• 1 celery root – peeled and cut into ¼ inch cubes
• 2 medium heads broccoli – chopped into florets
• 1 small head cauliflower – chopped into florets
• 1/4 tsp dried thyme
• 1 tsp salt
• 1/2 tsp ground black pepper
• pinch paprika
• pinch cayenne pepper

Cheese Sauce:

• 6 tbsp all-purpose flour
• 3 cups milk – 1%, 2%, or whole
• 1/2 cup half and half
• 2 cups medium cheddar cheese – OR sharp cheddar cheese