Broccoli & Cheddar Soup

• 1 russet potato, peeled and cubed (a good sized baking potato)
• 2 -3 garlic cloves, sliced
• 2 broccoli florets
• 1 medium yellow onion, chopped
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 6 cups chicken stock, warmed
• 1 cup sharp white cheddar cheese, grated
• salt, to taste
• pepper, to taste

1. Heat the olive oil over medium heat, add the onions and garlic.
2. Cook until onions are translucent.
3. Add potato and broccoli and cook until potato is tender, but not mushy.
4. (Maybe 10-15 minute depending on the size of your potatoes.
5. ).
6. Add 2 tbsp of flour over the veg and stir to cook the flour.
7. Add chicken stock and stir.
8. Bring to a boil and boil for 3-5 minutes.
9. This will slightly thicken the soup.
10. Reduce heat on stove to low and use a blender, food processor, or immersion blender to puree your soup.
11. Once pureed, add the grated cheddar cheese.
12. Stir to combine.
13. Season with salt and pepper.

russet potato, garlic, broccoli florets, yellow onion, olive oil, flour, chicken stock, cheddar cheese, salt, pepper

Taken from www.food.com/recipe/broccoli-cheddar-soup-414351 (may not work)