Broccoli Bacon Cheese Chowder

1/2 C onion, chopped
1 carrot; sliced
1/2 C celery, chopped
2 cloves garlic, minced
1/4 tsp cayenne
1 tsp salt
1 T butter
1 tsp oil
2 T  flour
3 C chicken or vegetable broth
2 potatoes, peeled and diced small
4 C broccoli, chopped into small florets
1 C milk
1 1/2 C sharp cheddar, shredded
1/2 C Parmesan cheese
salt and pepper to taste

In a Dutch oven or soup kettle heat butter and oil, then sauté the onion, carrot and celery until the onion is translucent, about five minutes. Add the garlic and sauté for three minutes more. Add flour and cook, stirring often, for two or three minutes. Add chicken broth slowly, stirring to incorporate the flour. Add potatoes and bring pot to a boil. Cover and simmer on low until the potatoes are fork tender, about 15 minutes. Add milk and broccoli and bring to a boil again. Cook on medium heat until broccoli is cooked, about five minutes. Add milk and use an immersion blender to puree it slightly to thicken the broth. You’ll want to leave some pieces behind for texture. Stir in the cheddar and parmesan until melted and blended, remove from heat and serve.