How to Make
Jill's Broccoli Cheddar Soup

1. In a saucepan, bring water and chicken stock to a boil
2. Add broccoli and cauliflower and turn down heat; cover and simmer until tender
3. When tender remove about 2 cups (without water), cover it, and set aside along with 2 of the cooked potatoes
4. Add the remaining cooked potatoes (cut into little pieces) to the broccoli and cauliflower and continue to simmer
5. In a frying pan, cook celery and onion in melted butter for 8-10 minutes, or until tender, but not browned
6. When done add flour, stirring constantly; cook over moderate heat for a few minutes without browning
7. Remove from heat, cover and set aside
8. To the simmering cauliflower, add cream, milk, salt and pepper; heat soup close to the boiling point, but do not let boil
9. Add the flour mixture to the soup, stir constantly
10. Simmer few minutes over medium-low heat, stirring constantly until thickens
11. Puree soup in electric blender
12. Cut reserved broccoli, cauliflower, and potatoes into small pieces and add to soup mixture
13. Season to taste
14. To serve, put grated cheddar cheese in bottom of soup bowls and pour soup over top