1 medium onion, thinly sliced

1 stalk celery, thinly sliced

2 tablespoons (30 ml) olive oil

1 clove garlic, finely chopped

2 cups (500 ml) chicken broth

2 potatoes, peeled, washed and cut into pieces

2 cups (500 ml) broccoli florets

1/2 cup (125 ml) milk

1/2 cup (125 ml) mild or sharp cheese, grated

Salt and pepper

In a saucepan, soften onion and celery in oil for 4 minutes. Add garlic and cook for 1 minute. Add broth and potatoes. Bring to a boil, cover and cook over medium heat for about 15 to 20 minutes or until potatoes are tender.

Add broccoli. Cover and simmer for about 5 minutes or until cooked.

Add milk and mix thoroughly. Crush cooked vegetables with a masher. Stir in cheese. Season with salt and pepper.

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