Chunky Creamy Potato Brocolli Soup

In a medium pot, boil the brocolli florets and diced potatoes with a little salt until tender. Drain. Set aside the broth.

Then using a blender or food processor, process half the cooked vegetables until smooth. Chop the remaining vegetables and set aside.

In the same empty pot, melt butter and saute minced white onions, adding flour until the mixture becomes bubbly. Add chopped celery (optional). Add milk and reserved broth, stirring constantly. Bring this to a boil and adjust the taste with salt and pepper. Add in the chopped vegetables -- this will give texture to the soup. You may also add cheese (cheddar or processed cheese is the best option). Serve with bread on the side.