5 or six large potatoes
1 cup (2 sticks) unsalted butter
1 cup flour
8 cups milk
16 oz container sour cream
1/2 cup coarsely chopped onions
2 or 3 stalks of celery
1 clove garlic, minced
1 cup shredded carrots
1 cup broccoli florets, chopped into bite-sized pieces
5 tsp salt
1 Tbsp freshly ground pepper
3 cups sharp cheddar cheese, shredded
Optional: cooked, diced bacon crumbles to top each serving.
1. Bake or boil the potatoes; drain & place in fridge to cool; then peel and chop into 1" cubes.
2. Place the butter in the bottom of a large soup pot & melt over medium heat. Add flour and whisk to combine until mixture is creamy and smooth. Allow to cook at a low boil for a minute or so.
3. Add milk and combine until mixture is smooth; add sour cream and stir. Cook on low for 10 minutes.
4. Meanwhile, place celery and onions in food processor and process until pureed. Use a spatula to scrape this puree into the soup pot.
5. Add minced garlic and shredded carrots to pot and stir.
6. In a steam bag or in a bowl tightly covered in plastic wrap, cook broccoli florets for 2 minutes. Add to soup and stir.
7. Stir potatoes into the soup.
8. Add salt, pepper, and shredded cheddar cheese and stir into the soup until cheese is melted and soup is creamy.
9. Cook on very low heat (be careful not to let the bottom burn) until carrots are soft & soup is heated through.
10. If desired, crumble bacon bits over each serving bowl.
Makes 6 large servings or 10-12 small ones.