Broccoli Cheese Soup

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.

This is a great broccoli cheese soup. My only change was I used part pepper jack and part sharp cheddar. Definitely a keeper!