Dutch oven:
Stick butter
2 32oz vegetable broth boxes
1 bag frozen sliced carrots
1 bag broccoli cuts
1 bag broccoli florets
1 bag frozen diced onion
I didn't have celery on hand, but I would have added 4-6 stalks
Simmer on low, covered 3-4 hours
**I started my dough for bread bowls here**
Add 2 cans, drained, diced potatoes
Puree w/ submersion blender or Vitamix
Separate big pot:
1 stick butter melted
1/2 cup flour
Stir frequently on medium heat for a few minutes
Add 1 cup ish of half and half, mix with whisk until well blended, then add the remaining 3 cups of half and half and stir well to incorporate
2t salt 1t pepper, stir.
Shred 8oz block pepper jack and add and stir with rubber spatula, not whisk
Shred appx 12oz cheddar cheese
Stir over heat until smooth.
Combine the two pots.
It goes to the very tip top of my Dutch oven.
