Cream of Broccoli Potato Cheese Soup & Sour Cream Biscuits

CREAM OF BROCCOLI POTATO CHEESE SOUP
2 cups frozen hash browns
3 carrots, peeled and chopped
2 stalks celery, minced
1 Vidalia Onion, chopped
1 large crown broccoli, chopped
3-4 cups boiling water (depending on desired consistency)
2 tablespoons Better Bouillon
4 ounces sharp cheddar cheese, grated (about 2 cups)
salt & pepper to taste
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1/2 cup salted butter, softened
3 teaspoons minced garlic, jar
dash of white pepper
3/4 cup grated aged cheddar cheese

• Whisk together the 1/2 cup salted butter, minced garlic and white pepper.
• Fold in grated cheese
  
• In a large skillet cook over low heat until it all melts together.
• Add frozen hash browns and saute' until golden brown.
• Add onions and celery. Cook until translucent.
  
• In a large saucepan whisk the bouillon into the hot water.
• Add the carrots, potatoes, celery, broccoli pieces and onions.
• Simmer on low 1 hour until all vegetables are soft and tender.
• Mash vegetables.
• Add cheese and blend well.
• Salt and pepper to taste.
  

SOUR CREAM BISCUITS
2 3/4 cups self rising flour
1 cup butter, melted
1 cup sour cream

• Preheat oven 450 degrees
  
• Mix all ingredients together.
  
• Drop evenly into muffin tins.
  
• Bake for 15 minutes.
  
• Makes 12 biscuits.