Step 1

In a large Dutch oven or other heavy pot, heat the butter and olive oil over medium heat.

Step 2

Once the butter has melted, add the onion and carrot and cook, stirring occasionally, until the vegetables start to soften, about 3 minutes.

Step 3

Add the potatoes to the pot and cook, stirring occasionally, for 3 minutes.

Step 4

Add the garlic and cook, stirring, for 30 seconds.

Step 5

Stir in the vegetable broth, broccoli, salt, pepper and thyme sprigs.

Step 6

Increase the heat to medium high and bring the pot to a boil. Then reduce the heat to a medium simmer, cover the pot, and cook for 15-20 minutes, or until the vegetables are fork tender.

Step 7

Remove and discard the thyme stems (most of the leaves will have fallen off into the soup).

Step 8

If you want some larger pieces of broccoli left in the soup after pureeing, you can remove a few and chop them into bite-sized pieces if large. Set aside until after pureeing the soup.

Step 9

Use an immersion blender to puree the soup to your desired consistency. I like to leave a few larger pieces of vegetables, rather than pureeing it smooth. (If you don't have an immersion blender, you can transfer the soup to a countertop blender and pulse to puree it.) If you removed some broccoli, stir it back in after pureeing the soup.

Step 10

Stir in the shredded cheddar cheese, until melted. Serve.