How to Make
Broccoli Cheddar Soup

In a saucepan, bring water and chicken stock to a boil. Add broccoli and cauliflower and turn down heat; cover and simmer until tender (2-3 minutes). When tender, remove about 2 cups (without water), cover it, and set aside along with 2 of the cooked potatoes.

To the remaining broccoli and cauliflower add the remaining cooked potatoes (cut into bite size pieces) and continue to simmer.

In a frying pan, cook celery and onion in melted butter for 8 to 10 minutes, or until tender but not browned. When done, add flour stirring constantly; cook over moderate heat for a few minutes without browning. Remove from heat, cover and set aside.  

To the simmering cauliflower, add cream, milk, salt and pepper; heat soup close to the boiling point but do not let it boil. Add the flour mixture to the soup, stirring constantly.

Simmer a few minutes over medium-low heat, stirring constantly with a wire whisk or spoon, until mixture thickens slightly.

Puree the soup in a food processor or blender. Cut reserved broccoli, cauliflower and potatoes into small pieces and add to soup mixture.  

Adjust seasonings to taste.

To serve, put a sprinkle of grated cheddar cheese in bottom of soup bowls and pour soup over top.