In a large pot, melt 2 tablespoons of butter over medium-high heat. Add the diced onion and sauté for about 3 minutes until translucent.

Add 1 cup of diced carrots along with salt and pepper to taste. Continue cooking for 3-4 minutes until the carrots begin to soften.

Stir in 2 minced garlic cloves and sauté for about 30 seconds until fragrant.

Add 2 chopped potatoes and 4 cups of stock. Cover and simmer for approximately 10 minutes until potatoes soften.

After potatoes have softened, add 2 cups of broccoli florets. Simmer for another 10 minutes uncovered.

Mix 1 tablespoon of cornstarch with 1 cup of milk until smooth. Stir into the pot and cook for 2-3 minutes until thickened.

Remove from heat and stir in 1 cup of shredded cheese until melted. Adjust seasoning as needed.

Ladle into bowls and serve warm with bread or salad.