1 bunch broccoli
1 med. onion, chopped
2 stalks celery
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
1 stick butter
1/2 to 3/4 c. flour (depending on desired consistency)
2 c. milk, at room temperature
3 c. hot chicken broth
1 tsp. celery salt
1 tsp. garlic powder
1 tbsp. parsley, chopped
Salt and pepper to taste

Chop broccoli and steam over 2 cups boiling water (reserve water).

In large soup pot, melt butter; add onion, celery, and carrots; saute 3-5 minutes. Add flour, stirring quickly. Cook about 2 minutes over medium heat. Slowly add liquid from broccoli, stirring constantly. Add broccoli and remaining ingredients. Mix well. Cook over very low heat 1 1/2 to 2 hours, stirring often to prevent scorching. Serves 6-8.