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Melt the butter in a large pot over medium heat. Add onion and sauté until translucent. You can use olive oil if you prefer.
Add carrots, and celery and cook over medium high heat until tender.
Add garlic and cook an additional 1-2 minutes.
Add potatoes and chicken broth, bring to a boil, and cook until potatoes are slightly tender.
Mix flour with water, add, and simmer until soup is slightly thick to the desired consistency.
Add milk and broccoli and simmer 15 minutes or until broccoli is just tender and soup is heated through.
Stir in cheese and allow to fully melt.
Salt and pepper to taste.