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Rinse the carrots and potatoes. Peel the potatoes and carrots.
Dice the carrots, potatoes and onion. Mince garlic if using whole cloves.
Chop the broccoli florets from stem and chop down florets to bite-sized pieces.
Melt the butter in a soup pot on the stovetop on a medium-high heat.
Add carrots and onion to the pot. Stir and cook until onion is translucent.
Add garlic and stir until fragrant (about 1 minute).
Immediately add the flour followed by broth and milk. Stir well.
Add potatoes. Stir and bring to a boil.
Reduce to a simmer for 5 minutes.
Season with salt and pepper. Add broccoli.
Simmer for about 10 minutes or until the potatoes are tender when poked with a fork. Time can vary depending on the size the potatoes were diced.
Remove from heat. Stir in shredded cheese.
Sprinkle cheddar cheese on top and freshly ground pepper. (optional)