Creamy Broccoli Cauliflower Cheese Soup

This is an amped up version of broccoli cheddar soup with the addition of cauliflower for a super rich, creamy and hearty soup

4 Tbsp butter or olive oil
½ lg white onion, diced small
2 small carrots, sliced
2 ribs celery, diced small
4 Tbsp all-purpose flour
4 cups cauliflower, cut into small pieces
4 cups broccoli florets, cut into small pieces
4 cups chicken or vegetable stock
4 Tbsp Chicken bouillon (I like "better than bouillon) optional for deeper flavor
4 cups water
1 cup half and half
2 cups shredded sharp cheddar cheese
Salt and pepper

In a large dutch oven or stock pot over medium heat, add4 Tbsp butter or olive oil ½ lg white onion, diced small, 2 small carrots, sliced, and 2 ribs celery, diced small. Cook for 4-5 minutes stirring often until the veggies start to soften. Season with salt and pepper
Add the 4 Tbsp all-purpose flour and stir to coat the veggies, cook for 1 minute.
Add the chicken stock and bouillon (or vegetable stock and vegetable bouillon if using)
Add the 4 cups cauliflower, cut into small pieces and the 4 cups broccoli florets, cut into small pieces and bring to a boil, then reduce heat to simmer and cook until the vegetables are fork tender (about 10 minutes)
Mash the broccoli and cauliflower with a potato masher to break them up, leaving some chunks for the final soup. If you prefer a pureed soup with little or no chunks then use an immersion blender at this time.
Reduce the heat to low and add the cream and shredded cheese. Taste for seasoning and adjust as you feel necessary with salt and pepper.
Serve the soup. Top with extra cheese if you like.

This makes a large pot of soup. The recipe can be easily halved.