2 c. water
2 vegetable bouillon cubes
2 tsp. instant chicken broth
1 med. stalk celery, diced
2 lg. russet baking potatoes, sliced
1 (10 oz.) pkg. frozen broccoli or 1/2 bunch fresh broccoli
2 c. milk
8 oz. extra sharp cheddar cheese

Bring water to boil and add next four ingredients. Reduce heat to medium, cover and simmer 5 minutes or until potatoes are tender. Add broccoli and milk, return to boil. Reduce heat, cover and simmer 5 to 7 minutes. Shred cheese, should be about 2 cups.

Remove soup from stove, with wooden spoon mash potatoes to thicken the soup. Add the shredded cheese. Stir well to blend. Serve. Garnish with parsley or dollop of sour cream.