1: In a large pot, heat butter or ghee and olive oil over medium heat.
2: Add minced garlic and onion, sauté until onion is translucent.
3: Stir in the carrot, celery, and broccoli, and cook until tender.
4: Sprinkle gluten-free flour over vegetables and stir well.
5: Gradually pour in chicken or vegetable stock and milk, stirring constantly.
6: Add cayenne pepper and bring the mixture to a simmer.
7: Once simmering, stir in low-fat grated cheddar cheese and mix until melted and smooth.
8: Garnish with additional cheddar cheese before serving.
