Broccoli Potato Soup

• 10 whole Broccoli Florets, Diced
• 1 whole Onion
• 2 whole Carrot, Diced
• 1 whole Medium Zucchini, Diced
• 2 whole Potato, Diced
• 3 cloves Garlic, Minced
• 24 ounces, fluid Chicken Broth (you Only Need Enough To Cover The Veggies In The Pot)
• 1-1/2 cup Shredded Cheese (I Used Sharp Cheddar)
• 1 Tablespoon Olive Oil
• 1 teaspoon Oregano
• 1 teaspoon Thyme
• 1/8 teaspoons Salt (add More To Taste)
• 1/8 teaspoons Pepper (add More To Taste)
• 1 Tablespoon Flour
• 2 Tablespoons Water

1. Note: try to chop the veggies and potato as small as possible.
2. Heat oil and add onion, carrots, and zucchini. Cook for about 5 minutes.
3. Add garlic, potato, and broccoli and cook for another 2 minutes.
4. Add broth, spices, salt and pepper. Bring to a boil, cover, and simmer for another 15 minutes.
5. Make a slurry with the flour and water, and add to the pot. Stir, and add shredded cheese. Simmer for another 5 minutes.
6. Using a potato masher, mash everything inside the pot to create a creamy and slightly chunky soup. If you prefer a less chunky soup, use a blender to puree.
7. Serve alone or with a scoop of rice.

broccoli, onion, carrot, zucchini, garlic, chicken broth, shredded cheese, olive oil, oregano, thyme, salt, pepper, flour, water

Taken from tastykitchen.com/recipes/soups/broccoli-potato-soup/ (may not work)