Preheat oven to 400 degrees.

In a large stock pot, melt butter and sweat onions, carrots, and celery with thyme. After 5 minutes, add salt and pepper along with garlic; cooked 5-10 minutes until onions are translucent.

To prepare the broccoli, separate the florets from the stems and dice the stems. Once onions are translucent, add diced broccoli stems and cook 3 mins, then add diced potatoes, more salt and pepper, and cooked for 7 minutes.

Add stock and water, bring to a boil, then simmer until potatoes are cooked through. Remove 2 cups of cooked potato and set aside.

Add broccoli florets reserving 2 cups to be roasted. Cook soup for another 10-15 minutes until broccoli florets are soft.

Meanwhile, toss reserved florets with olive oil, salt and pepper and roast in 400 degree oven for 15 minutes

Turn soup off and purée with an immersion blender (if using a blender, do this in batches). Once smooth, turn burner back on low and add cheddar, milk, and nutmeg. Once cheese is melted, add 2 cups reserved cooked potato and roasted broccoli florets. Enjoy with crusty bread.