• Melt butter in a large pot 5 to 7 quart size).
• Add Onion, carrots, celery and sauté until softened.
• Sprinkle the flour over the vegetable mixture and increase heat a little, stirring until a paste forms.
• Gradually whisk in the broth, making sure no lumps have formed.
• Add the potatoes and cook for about 10 minutes, until they just start to soften.
• Add the broccoli, salt, & pepper. Stir and let cook another 5 minutes, stirring occasionally.
• Add the milk, and let heat through.

Chunky Soup

• If you like a chunky soup, at this point you can just stir in the bacon and cheese and serve.

Creamy Soup with Some Texture

• Remove 4 cups of the soup to a bowl and set aside. Use an immersion blender to puree the soup in the pot. Then add back the 4 cups you took out.
• Stir in the bacon and cheese and let cheese melt.

Creamy Soup

• If you like a creamier consistency, Use an immersion blender to puree the soup right in the pot (If you opt to use a blender or food processor, please be extremely careful and follow manufacturers guidelines for pureeing hot foods).
• Stir in the bacon and cheese and let cheese melt.
• Serve immediately.

Garnish

• Reserve 1/2 cup of the cheese, and 1 slice of the chopped bacon for garnish. You could also top with some sour cream.