Parker's Broccoli & Potato Soup

I had more broccoli that needed to be cooked but since I've been sick I haven't felt well enough to get up and make anything so Parker decided to make me his version of broccoli and potato soup. He did a really great job and it turned out really yummy so I decided it was worthy a post, because I'm so jealous of his brilliant mastery of soup, and all that he endeavors. (FYI - Parker posted that last sentence) Enjoy!

2 tablespoons of butter & 2 tablespoons of olive oil
1 onion, chopped
4 celery stalks, chopped
4 carrots, chopped
1 large head of broccoli florets, chopped in smaller pieces
8 red potatoes (4 diced and 4 shredded with a grater)
3/4 cup white wine
3 tablespoons flour
8 cups reduced sodium chicken broth
2-3 tablespoons fresh parsley, chopped
red pepper flakes
salt & pepper

1. In a large stock pot over medium-high heat, melt 1 tablespoon of butter and 1 tablespoon of olive oil.  Add onion, celery, carrots and broccoli.  Cook for 8-10 minutes until soft.
2.  In a separate saucepan, heat up the remaining 1 tablespoon butter and 1 tablespoon olive oil.  When hot, add flour and stir until cooked.  Add 1-2 tablespoons white wine and continue to cook until golden brown in color.
3. Add flour mixture to vegetables and then add the 3/4 cup wine, chicken broth, parsley, red pepper flakes, salt & pepper and cover.
4. Cook for 10 minutes then add the shredded potatoes, cover and cook for additional 10 minutes.
5. Add diced potatoes, cover and cook for another 10-20 minutes or until done. Serve with shredded sharp cheddar cheese.