Cream of Broccoli & Cheddar Cheese Soup

CREAM OF BROCCOLI & CHEDDAR CHEESESOUP

2 c. water

2 tsp. instant chicken broth

1 med. stalk celery, diced (optional)

2 lg. russet baking potatoes, sliced

1 (10 oz.) pkg. frozen broccoli or 1/2 bunch fresh broccoli

2 c. milk

8 oz. extra sharp cheddar cheese

Bring water to boil and add next four ingredients. Reduce heat to medium, cover and simmer 5 minutes or until potatoes are tender. Add broccoli and milk, return to boil. Reduce heat, cover and simmer 5 to 7 minutes. Shred cheese, should be about 2 cups.

Remove soup from stove, with wooden spoon mash potatoes to thicken the soup. (I used a potato masher) Add the shredded cheese. Stir well to blend. Serve. Garnish with parsley or dollop of sour cream.

Recipe from cooks.com