This soup tasted exactly how I thought it would. It was smooth and creamy and had just the right amount of heartiness to it. Tom even thought it was cream of broccoli (his favorite) at first. I made this on a day when it was about 60° F so it made for the perfect comfort food dinner (and leftovers too). Add a side of fresh wheat bread and you've got a great meal!
2 T. butter (I used cooking spray to sauté the veggies instead)
1/2 c. chopped onion
1 c. finely chopped carrot (I used purchased shredded carrot only because I had some leftover from making spring rolls earlier in the week)
1 stalk celery, finely chopped
1 T. minced garlic
4 c. chicken broth
2 large baking potatoes, peeled and chopped
1 T. flour
1/2 c. water
2/3 c. milk
2 c. chopped broccoli
2 c. shredded cheddar cheese
Salt and pepper, to taste
Melt the butter in a large soup pot. Add onions, carrots, and celery and sauté over medium heat until tender. Add garlic and cook 1-2 additional minutes. Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender. Mix flour with water, add to pot, and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Add salt and pepper to taste. Stir in cheese, allow to melt, and serve.