Broccoli cheese soup

In a large stockpot, melt 2 Tblsp. butter. Add 1 medium chopped onion, 1 cup diced celery, 2-3 cups diced broccoli stems (reserve the thinner stalks/tips) and 1 large grated carrot. Saute (covered) for 10 minutes, stirring occasionally, until wilted.

To the pot, add 2 quarts chicken (or vegetable) stock. Add 6 cups (more or less - depending on how much broccoli you have - chopped broccoli stalks/tips). Season with salt (to taste) and a generous tsp. (or more) of ground black pepper & bring to a simmer. Simmer, covered, for 45 minutes, or until broccoli is tender.

With a potato masher, an immersion blender (if you don't have one, GET one - they're fabulous!!!) or with a blender, mash the broccoli until it's pureed as thick or as smooth as you like.

To the broccoli soup, add approximately 1-1/2 cups heavy cream. Make sure the heat is low so it doesn't scorch on the bottom. Continue stirring. If you want the stock thicker, add a few Tblsp. (or more) of instant mashed potato flakes. When the consistency is to your liking, taste to see if it needs more salt/pepper. Add several cups of grated cheddar or co-jack cheese, stirring so that it melts evenly in the soup.