Broccoli Cheddar Soup

• 2 tbsp Canola Oil
• 1 medium White Onion (coarsely chopped)
• 1 medium Russet Potato (1/2-inch cubes)
• 8 oz Broccoli (medium chopped)
• 1 1/2 tsp Salt
• 1 tsp Ground Black Pepper
• 6 tbsp Unsalted Butter
• 1/4 cup All-Purpose Flour
• 2 cup Milk
• 4 cup Low-Sodium Chicken Stock
• 1/2 cup Half & Half
• 1 cup Shredded Sharp Cheddar Cheese

1. To a stock pot over medium heat, add canola oil, chopped onion, chopped potato, chopped broccoli, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
2. Cover and cook for 20 minutes stirring every 5 minutes.
3. Transfer onion, potato, and broccoli to a separate bowl.
4. To same stock pot over medium heat, melt butter.
5. When butter is melted, add flour and stir vigorously until a golden roux has formed.
6. Starting with the milk, add all liquids one cup at a time stirring constantly until a creamy soup base has formed.
7. Stir in remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper, as well as the cheddar cheese.
8. Stir until cheese is fully melted.
9. Return onions, potatoes, and broccoli to stock pot with cream mixture.
10. Stir gently to disperse them throughout.

canola oil, white onion, broccoli, salt, ground black pepper, butter, allpurpose flour, milk, chicken, cheddar cheese

Taken from cookpad.com/us/recipes/344812-broccoli-cheddar-soup (may not work)