Broccoli Soup

2-3 lbs fresh broccoli
1 cup sliced celery
1/2 cup chopped onion
3/4 tsp pepper
3/4 tsp salt
2 bay leaves
3 cans chicken broth
2-4 cups water (approx)
3 cups half & half
1/4 tsp nutmeg (optional)
4 1/2 Tbsp butter
3 Tbsp flour
1 cup heavy cream whipped (optional)
1 cup shredded cheese

Trim broccoli, split stalks & put into big pot (about 6 quart size). Add onion, celery, salt, pepper, nutmeg and bay leaves. Add chicken broth and enough water to almost cover broccoli. Bring to a boil and cook until broccoli is tender, 20-30 minutes. Drain, reserve broth. Remove and throw away bay leaves. Puree veggies with one cup broth. (To make it chunkier, I just use a potato masher) In emptied pot, melt butter and add flour, stir until smooth. Add veggies and half & half. Heat through. Add cheese, stir. Add salt and pepper to taste. If you want it thicker, melt 4 1/2 more Tbsp Butter and add 3-4 Tbsp flour and stir until smooth. Add to soup. Enjoy!