1️⃣ Sauté the Vegetables:
In a large pot, melt 1 to 2 tablespoons of butter over medium-high heat. Add the diced onion and sauté for about 3 minutes until it begins to soften.

2️⃣ Cook the Carrots:
Add the diced carrots, salt, and pepper to the pot. Continue to cook for another 3-4 minutes, stirring occasionally to combine the flavors.

3️⃣ Add Garlic:
Stir in the minced garlic and cook for about 30 seconds, until fragrant, being careful not to burn the garlic.

4️⃣ Simmer the Potatoes:
Add the peeled and cubed potatoes along with the chicken stock. Cover the pot and bring the soup to a simmer. Let it cook for 10 minutes, allowing the potatoes to begin softening.

5️⃣ Add the Broccoli:
Add the broccoli florets to the pot and continue simmering for an additional 10 minutes, or until the potatoes and broccoli are fork-tender.

6️⃣ Thicken the Soup:
In a small bowl, whisk the cornstarch into the milk until smooth. Slowly stir the milk mixture into the simmering soup. Continue cooking until the soup thickens, stirring frequently.

7️⃣ Add the Cheese:
Reduce the heat to low and stir in the shredded sharp cheddar cheese. Mix until the cheese is completely melted and the soup is smooth.

8️⃣ Serve and Enjoy:
Ladle the soup into bowls and serve hot. For extra garnish, sprinkle some additional cheese on top or serve with crusty bread on the side.