BEST BROCCOLI CHEESE AND POTATO SOUP
INGREDIENTS:
1 tablespoon butter
1 yellow onion (medium, chopped)
3 potatoes (large white, cubed, about 4 cups)
4 cups chicken broth
1/2 teaspoons kosher salt
6 cups broccoli florets
3 cups whole milk
3 cups shredded medium cheddar cheese
2 tablespoons flour
1 teaspoon freshly ground black pepper
DIRECTIONS:
Melt the butter in a large dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened, stirring occasionally. Add the cubed potatoes, chicken broth and the kosher salt and bring to a boil, then reduce the heat to a rolling simmer and cook the potatoes …
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