Broccoli Potato and Cheddar Soup

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil, plus more for serving
• 2 large shallots (3 ounces total), thinly sliced (½ cup)
• 2 cloves garlic, minced (2 teaspoons)
• 2 teaspoons fresh thyme leaves, chopped
• ½ teaspoon red-pepper flakes, plus more for serving
• 1 ¼ pounds broccoli, crowns cut into 1-inch florets (4 cups), stalks peeled and thinly sliced (2 cups)
• 1 russet potato (10 ounces), peeled and cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• Kosher salt and freshly ground pepper
• 3 ounces mild yellow cheddar, shredded (¾ cup) and divided
• 3 ounces Havarti, shredded (¾ cup) and divided

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