Broccoli Cheese Soup

Several weeks ago, when I had a bumper crop of broccoli, I was searching for a broccoli cheese soup recipe. A cheesy, creamy soup, that was still somewhat healthy was desired. The recipes I found included ingredients I generally avoid (e.g. processed cheese) or, ingredients that I do not think should be in broccoli cheese soup (cream of mushroom soup).

Then, Betsy, my sister-in-law, sent me the recipe for which I had been searching. I no longer had all that broccoli, but buying more for this recipe was worth a trip to the store.

I changed the recipe up a bit. This soup was the perfect combination of creamy and cheesy. It really tasted more like a potato cheddar soup with some broccoli.

Jacob and I both enjoyed this soup for lunch today.

Ingredients
3 new potatoes, peeled and diced
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, peeled and diced
1 cup water
1 small head of broccoli, chopped
1/4 teaspoon dried sage
dash celery seeds
1 cup milk
1/3 cup all purpose flour
1 1/2 cups shredded cheddar cheese

Add potatoes, onion, carrots, celery, and water to a pot and cook over medium high heat for about 5 minutes.
Add broccoli to pot and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, about 10 minutes, or until potatoes are tender.
Stir in sage and celery seeds.
Combine milk and flour in a small bowl. Whisk until smooth. Stir into soup and cook until thickened, about 5 minutes. Remove from heat.
Add cheese to soup and stir until melted.