Cream Of Broccoli & Cheddar Cheese Soup

Photo: flickr user Evil Erin

Ingredients

2 cups water

2 vegetable bouillon cubes

2 teaspoons instant chicken broth

1 med. stalk celery, diced

2 lg. russet baking potatoes, sliced

1 (10 oz.) pkg. frozen broccoli or ½ bunch fresh broccoli<

2 cups milk

8 ounces extra sharp cheddar cheese

Preparation

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. Add the shredded cheese. Stir well to blend. Serve. Garnish with parsley or dollop of sour cream.