INGREDIENTS

1. 4 tbsp butter, divided
2. 2 tbsp flour
3. 2-3 stalks broccoli, roughly chopped
4. 1 small head cauliflower, cut into florets
5. 1 medium onion, chopped
6. 1 medium russet potato, peeled & quartered (2 russet potatoes if thicker soup is desired)
7. 64 oz good quality chicken broth (or vegetable broth)
8. 8 oz extra sharp cheddar cheese, grated
9. Salt & pepper to taste
10. Small round loaves of bread for Bread Bowls (optional)

PREPARATION

Special Equipment: Immersion blender or blender, soup pot or dutch oven

Directions:
1. In a large Dutch oven or soup pot, melt 2 tbsp butter over medium heat.
2. Add onion and saute until tender and just beginning to brown. Remove onion from pot.
3. Add last 2 tbsp butter, melt and then whisk in the flour. Cook 2 minutes (to eliminate the raw flour taste).
4. Whisk in chicken broth.
5. Add onion back to pot. Add broccoli, cauliflower and potato. Simmer until all veggies are just past tender.
6. Purée with immersion blender until desired consistency (i like a few chunky bits left in) or transfer (most) of soup to blender an puree that way then return to pot.
7. Add the shredded cheese.
8. Continue to cook, stirring occasionally, until melted and incorporated (5 min).
9. Adjust seasonings with salt & pepper as needed.
10. Serve in bread bowls (optional)