Broccoli Cheese Soup

This soup ended up being quite rich. It's best served in small portions. It really isn't a low calorie kind of soup.

Ingredients:
3 lbs broccoli, in small pieces, stems cut into bite size pieces and separated from florets
2 tbsp butter
2 tbsp flour
1.5 cups heavy cream
1 carrot, diced
4 pints chicken stock (or milk works too)
2 small russet potatoes, peeled and chopped in small pieces
3-4 cups grated cheddar cheese

Method:
1. In a large stock pot, melt the butter and whisk the flour into it.
2. After about 1 minute of cooking the butter and flour through, add the cream slowly, whisking to reduce lumps.
3. Add the chicken stock or milk and add the broccoli stems, diced carrots and the cubed potatoes.
4. Cook until the broccoli stems and potatoes are soft. Try to crush the potatoes with the back of a ladle of a potato masher. This gives the soup a thicker consistency.
5. Add the cheddar cheese and broccoli florets and cook for 1 more minute, until the florets are soft and the cheddar is melted.
6. Serve with some crispy bread or just by itself