3 stalks of celery, chopped
1/2 cup baby carrots, chopped
1 onion, chopped
3 small red potatoes, peeled and chopped
2 tbsp. butter
2 tbsp. flour
salt and pepper
garlic powder
Mrs. Dash Original Blend
4 cans chicken broth
1 can cream of mushroom soup
2 cups milk
1 large bunch broccoli, cut into florets
1 to 2 cups grated cheddar cheese

Sauté celery, carrots, onion, and potatoes together in 2 tbsp. butter until slightly cooked. Add 2 tbsp. flour to make a roux. Add salt, pepper, garlic powder, and Mrs. Dash to taste. Mix well. Add chicken broth, cream of mushroom soup, milk, and broccoli. Cook until broccoli is tender. Add grated cheese. Cook on low to medium for about 30 minutes, stirring often. Taste for seasonings. Puree in a blender and serve hot.

Note: To your taste, if too thick, thin with a little milk. If too thin, add some mashed potato flakes. This recipe works well with cauliflower also.

Submitted by: Katherine Bailey