Instructions: In a large pot, place 4 cups chicken broth and potatoes. Bring to a boil, reduce heat to medium, and cook, uncovered, until potatoes are tender, about 10-20 minutes.

Meanwhile, in a separate large pot or Dutch oven, melt 2 tablespoons butter over medium-high heat. Add onion and celery, and cook, stirring, until onion and celery soften, about 5 minutes. Add remaining 2 cups chicken broth and broccoli.

Raise heat to high and cook, covered, until broccoli is tender, about 7-10 minutes.

When potatoes are tender, use a slotted spoon to remove about 2 cups potatoes from cooking liquid. (Leave remaining potatoes in pot with heat turned off.)

Mash potatoes with 1/2 cup buttermilk and remaining 1 tablespoon butter, more if desired. Add pepper to taste and salt. Serve mashed potatoes hot.

When broccoli is tender, remove about 3 cups to serve immediately. (Leave remaining broccoli in pot, uncovered with heat off.)

After dinner, finish making soup. Working in batches if necessary, use a food processor or blender to puree potatoes, broccoli with onions and celery, and their cooking liquids. Return puree to large pot and heat gently over medium-heat. Stir in 1 1/4 cups buttermilk. Do not allow soup to boil. Add grated cheddar to hot soup, stirring until melted. Season to taste with pepper and salt. For a thinner soup, add remaining 1/4 cup buttermilk.

Let soup cool, cover and refrigerate. Reheat on the stove or microwave just to serving temperature. Do not allow to boil.

Additional bonuses:
Cook extra broccoli. Refrigerate cooked broccoli and serve cold with dip, or toss with vinaigrette to form basis of pasta salad.

Cook extra potatoes. Drain, chill and make into potato salad.

Make extra mashed potatoes. Chill, then saute spoonfuls for mashed potato pancakes.

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