Ingredients

8 tablespoons butter
2 stalks celery, chopped
2 carrots, scraped and chopped
1 medium onion, chopped
1 cup cauliflower, chopped
1 cup broccoli, chopped
1 clove garlic, minced
1/2 cup flour
3 cups vegetable broth
1/2 teaspoon white pepper
2 1/2 cups milk
4 ounces shredded pepper jack cheese
4 ounces shredded sharp cheddar cheese
salt to taste
sliced almonds, toasted

Instructions

Melt butter in large Dutch oven or soup pot.  Add celery, carrots, onion, cauliflower, broccoli and garlic and cook over medium heat until vegetables are crisp-tender (4-5 minutes).  Add flour all at once, stirring until smooth.  Cook 1 minute, stirring constantly.

Add vegetable broth and cook over medium heat until soup is thickened and bubbly.  Cover, reduce heat and simmer 20 minutes or until vegetables are tender.

Add white pepper, milk and cheeses and stir to combine.  Check seasoning and add salt to taste.  Cook over low heat for ten minutes, stirring occasionally.

Ladle into bowls and top with sliced almonds.