Last week I cooked a dish that called for broccoli florets. So there I was–stuck with the leftover stems. What to do. What to do. I chopped them up, threw them into a ziploc bag and put them in the frig.

Today I decided to make this soup. It turned out to be a good, delicious decision.

5 cups water
2 (14 oz) packages frozen, chopped broccoli
OR fresh broccoli, if you have it.
3 cups diced potatoes
¾ cup chopped onion
3 chicken bouillon cubes
2 cans cream of celery soup
6 oz sharp cheddar cheese, cubed
6 oz Colby jack cheese, cubed

Cook the first 5 ingredients for 20 minutes (1/2 hour if using fresh broccoli).

Reduce heat and add soup and cheeses.  Simmer until cheese is melted.

Stir often so cheese does not stick.