Potato and Broccoli Cheese Soup with Garlic Croutons

I am in a soup mood.  Sorry kids, soup again.

POTATO & BROCCOLI CHEESE SOUP

• 1 sm. yellow onion, diced
• 4 celery stalks, diced
• 2 T. butter
• 1/4 c. flour
• 4 c. chicken broth (or 4 c. water and 2 bouillon cubes)
• 2 c. milk
• 4 c. diced potato
• 4 c. broccoli florets
• 2 c. grated Cheddar cheese or more
• Salt and pepper to taste

Dice onion and celery. Saute onion and celery in large soup pot with butter until soft, about 10 minutes. Add flour to onions and celery and stir until thoroughly mixed. Add chicken broth and milk and mix well. Bring to a simmer. Add potatoes and broccoli. Simmer until broccoli and potatoes are tender, about 20 minutes. At this point you can leave it chunky, cream it in a blender or use your potato masher to mash things up (which is what I do.) Add cheese and stir until cheese is melted. Salt and pepper to taste. Serve topped with croutons.