Vegetable Cheese Soup

Hearty and delicious!  Eat with a Rustic Loaf or 9-Grain Cracked Bread

4-5 Yukon gold or red potatoes, peeled and chopped

3 stalks celery, chopped

3 carrots, peeked and chopped

1 onion, chopped

1 teaspoon dried thyme

Saute vegetables in a large dutch oven for 5-8 minutes in 1-2 tablespoons olive oil.  Sprinkle with kosher salt and pepper.

Add 1/4 cup flour and mix well.  

Add 2 quarts vegetable broth, bring to a boil, turn down and let simmer.  Cook vegetables until almost soft.   Add 1-2 cups frozen corn and 2 cups chopped broccoli.  Finish cooking vegetables, about 5-10 minutes longer.  

Puree the soup in batches in a blender leaving it a little chunky.   Place back in the pot and add 2 cups shredded cheddar cheese and 2 cups shredded mozzarella cheese.  Add additional salt and pepper if needed.  Serve warm after the cheese has melted.