Potato & Broccoli, Cheese Soup

This is my own concoction, and has a very gourmet taste. It's great served with homeade rolls or bread. For a nice slow simmering soup with great flavor, cook soup in an 8 qt. dutch oven, such as "Le Creuset" (shown above) This recipie serves 6-8 people, and tastes wonderful the next day too.

3 quarts chicken broth (12 cups)

3 quarts cubed potatoes (about 9 med-large size)

3 cups chopped fresh broccoli

1/2 tsp. Garlic Pepper

1 tsp. Garlic salt

1 tsp. Salt

3/4 cup Sour cream

1 cup shredded fresh parmesan cheese

Directions:

Place broth in dutch oven. Place peeled and cubed potatoes and chopped broccoli in dutch oven. Sprinkle in the garlic pepper, garlic salt, and salt. Place dutch oven on stove top and turn heat to med-high stirring all ingredients well, until soup comes to a gently boil. Reduce heat to low and let soup simmer until potatoes are tender, about 45 min. to 1 hour. When potatoes are tender, add the sour cream and cheese and stir well till melted into soup. Cook an additional 2 to 3 min. and turn heat off under dutch oven. Serve hot in large soup bowls.