Cream Of Broccoli Vegetable Cheese Soup

• 1 large head of broccoli, chopped
• 1 onion, chopped
• 1 large leek, chopped white and light green parts
• 2 medium potatoes, peeled and diced
• 1 celery rib, chopped
• 1 cup chopped carrot
• 2 garlic cloves, minced
• 2 tablespoons chicken soup base
• 1/4 teaspoon pepper
• 3 tablespoons butter
• 1/4 cup flour
• 1 cup fat-free half-and-half, can use regular
• 2 cups shredded gouda cheese (any mild cheese is good too) or 2 cups cheddar cheese (any mild cheese is good too)
• salt, to taste

1. Place broccoli, onions, leeks, potatoes, celery, carrots, garlic, soup base and pepper in a large soup pot. Add enough water to just cover.
2. Bring to a boil; reduce heat and simmer for 20-25 minutes or until everything is tender.
3. Using an immersion blender (or use a food processor or blender) puree.
4. Retun to pot.
5. In a small saucepan, melt butter. Whisk in the flour and cook for about 2 minutes, stirring constantly.
6. Add the butter/flour roux to the soup pot.
7. Add half and half and cheese. Heat gently to melt cheese and thicken, stirring very often.
8. Add salt and/or more pepper to taste.

head of broccoli, onion, potatoes, celery, carrot, garlic, chicken soup base, pepper, butter, flour, regular, gouda cheese, salt

Taken from www.food.com/recipe/cream-of-broccoli-vegetable-cheese-soup-200021 (may not work)