Rinse the carrots and potatoes well. Then, peel the potatoes and carrots, taking care to remove any blemishes.

Dice the carrots, potatoes, and onion into small, consistent pieces to ensure even cooking. If using whole garlic cloves, mince them finely until fragrant.

Take the broccoli and chop the florets from the stem. Cut the florets down to bite-sized pieces.

In a medium-sized soup pot, melt the butter over medium-high heat until it’s bubbling gently.

Add the diced carrots and onion to the pot. Stir and cook until the onion turns translucent, about 5 minutes.

Stir in the minced garlic and let it sauté for about 1 minute, until it becomes fragrant.

Immediately add flour to the pot, stirring until well combined. Follow with the vegetable broth and milk, mixing well to avoid lumps.

Add the diced potatoes to the pot and stir. Allow the mixture to come to a boil, then reduce to a simmer for about 5 minutes.

Season the mixture with sea salt and ground pepper, and then add the chopped broccoli. Let everything simmer for about 10 minutes or until the potatoes are tender when poked with a fork.

Once cooked to perfection, remove from heat and stir in the shredded cheese until it melts and creates a creamy texture.

Optional: Sprinkle a bit more cheddar on top along with freshly ground pepper for extra flair.