On Tuesday when I was feeling like crap thanks to a bout with some strain of influenza, my stomach was being really finicky, but I decided that some form of soup would be a perfect dinner. I found this recipe at Annie's Eats and boy am I ever glad I did! It was absolutely perfectly creamy and flavorful, but not at all overpowering. Kevin doesn't like broccoli as much as I do but he really loved this soup as well. It was simple to throw together--probably only took 15 minutes--which makes it all the more perfect!
¼ cup all-purpose flour(I substituted corn starch which worked well)
2% reduced fat sharp cheddar cheese, shredded, for topping (optional)
chopped green onions for topping (optional)
Freshly ground pepper (to taste)
Salt (to taste)
Whisk together flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth, potatoes, broccoli and onion in a Dutch oven (or large saucepan). Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
Stir in milk & 8 oz. of freshly shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Add salt & pepper to taste. Top each serving of soup with shredded cheese and green onions as desired.
**It is recommended to use fresh shredded cheese for creaminess and even melting.