2-4 medium Potatoes, diced
1 Onion, diced
4 Carrots, julienned or diced
4 Celery Stalks, diced
1 lb (16 oz) Broccoli Florets, chopped or diced
1 pkg (8 oz) Cream Cheese
1 pkg (2 cups) shredded Sharp Cheddar
1 tsp Garlic
2-4 TBS Butter
2-4 TBS Flour
Chicken Bullion (or Better than Bouillon)
Milk (about 2 cups)
Salt & Pepper
Crushed Red Pepper Flakes
Thyme
Bay Leaf
Rosemary
Put Diced Potatoes in pot of water over high heat and bring
to a boil.
Add 1-2 TBS of Butter and Salt the water. Boil potatoes until tender.
Place strainer over glass dish to catch potato water as you
drain potatoes.
Leave potatoes in strainer (out of the water) and place pot
back on the stove.
Add Onion and Carrots to pot and sautee with S&P, Crushed
Red Pepper Flakes, a sprinkle of Thyme and Rosemary and a Bay Leaf
When color begins coming out of Carrots, add Celery, Bullion
and Garlic.
When Celery has gotten brighter (but before it loses its
crispiness) add Butter.
As Butter melts, add Flour one TBS at a time and stir. Add next TBS of Flour as whiteness of
previous TBS is gone.
Add Cream Cheese in chunks so that it will melt quickly and
easily. Add some of the potato water, if
needed, to prevent sticking on bottom of pan.
When Cream Cheese is melted, add Potatoes a couple more cups
of Potato Water and Milk.
Bring soup to a simmer, being very careful to stir often so
that it will not scald on the bottom.
When soup is simmering, add Broccoli.
When soup is simmering again, add Cheese.
Stir and serve.
