Chamberlin'S Cheese And Broccoli Soup

• 1/3 c. chopped onion
• 1 clove garlic, minced
• 1/3 c. chopped celery or celery leaves
• 1 Tbsp. olive oil
• 2 tsp. Spike all-purpose seasoning
• 2 tsp. bouillon granules or vegetable base
• 1/2 Tbsp. dried parsley flakes
• 1 tsp. basil leaves
• 1/2 tsp. white pepper
• 1/2 tsp. thyme
• 1 (1 1/2 lb.) bunch broccoli
• 1 1/3 lb. potatoes (skins on), scrubbed and diced
• water
• 1/2 lb. Monterey Jack cheese, grated
• 1/2 c. milk

1. In a stockpot or large saucepan, saute onions, garlic and celery in olive oil until tender. Turn heat to low and add all spices and herbs. Stir and let stand for 1 minute. Chop broccoli stems and leaves, reserving florets. Add chopped broccoli and diced potatoes to spice mixture. Cover with water and bring to a boil. Simmer mixture for 20 minutes. Break up and steam florets; set aside. Blend soup in the work bowl of a blender or food processor until creamy. This may need to be done in batches. Return soup to pot. Add cheese, milk and steamed florets. Heat mixture thoroughly, but do not boil.

onion, clove garlic, celery, olive oil, bouillon granules, parsley flakes, basil, white pepper, thyme, broccoli, potatoes, water, cheese, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=67189 (may not work)