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1
Start by melting butter in a large soup pot. Once melted, add onion and cook until nice and tender. Once tender, add garlic, and toss in flour and stir, cooking for a few minutes to cook out the flour. Next, add milk, and whisk until you have a nice and smooth sauce.
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2
Add chicken stock and stir. Reduce heat to a medium-low and continue to cook for about 20 minutes or so. Add thyme.
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3
Next, add broccoli, carrots, and kale. Cook for about another 20 minutes or so until vegetables are tender. Pour mixture into a large blender, cover, and then cover with a towel. You can do this in batches as well if you have a smaller blender. If you have an immersion blender, use that.
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4
Pulse until you have a nice puree, then return the mixture back to the pot. Continue cooking on low heat, and then add cheddar cheese. If the soup if too thick for you, add in about 1 cup of water or so to thin it out a bit. Stir, and serve with croutons on the top.
