Cream of Broccoli Soup

Cream of Broccoli Soup:

3 T. unsalted butter
1 Vidalia onion, chopped
2-3 stalks celery, chopped
1/2 pkg. shredded carrots
1/8 t. minced garlic
1 pkg. frozen broccoli
1/4 c. flour
8-9 C. water
8 chicken bouillon cubes
pepper
1 t. Worcestershire sauce, optional

garnish with:
shredded cheddar cheese

In a large pot, melt butter. Saute garlic an onion for a few minutes before adding remaining vegetables. Continue to sauté vegetables until tender, adding pepper. Stir in flour to coat vegetables and heat for another minute. Add water and bouillon cubes, bring to boil. Use hand blender to chop up any large pieces of broccoli. Stir in one pint of whipping cream or half and half. Simmer for about an hour on low heat. As serving, garnish with grated cheddar cheese and Worcestershire sauce, if desired.

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For cream of potato soup, start out the same way except omit broccoli. Add about 6-8 diced potatoes after you add the broth and bring it to a boil. Also, can add a bay leaf.