Ingredients
Units
Scale
- 1/4 cup butter
- 1 small onion, diced
- 1/3 cup flour
- 3 cups water
- 2 Tbsp chicken bouillon base
- 4 russet potatoes, peeled and diced into 1 inch cubes
- 3 cups milk
- 1–2 cups chopped broccoli (I only used the crowns)
- pepper to taste
- 1 tsp garlic powder
- 3 cups of shredded cheddar cheese, divided
Instructions
- In a stock pot, melt butter and add in the diced onion. Saute onion until it just begins to soften.
- Add in the flour and cook for a minute or two until it sticks to the onion.
- Then add in the water, bouillon base, and potatoes. Bring to a boil and simmer for about 5 minutes until the potatoes are slightly tender.
- Next add in the milk, broccoli, pepper, and garlic powder. Bring to a boil again and simmer for another 5 minutes until the soup is thick and the vegetables are tender.
- Add in 2 cups of the cheese and stir until completely melted. Garnish with the remaining 1 cup. Serves 6.
