Broccoli & Cheese Potato Soup

Modified from Taste of Home

3 cups cubed potatoes

1 medium onion, chopped

2 garlic cloves, minced

2 cups chicken broth

1 3/4 cups water (I might use all chicken broth next time)

1/2 tsp pepper

1/8 tsp salt

3 cups frozen broccoli

3 tbsp. flour

1/2 cup milk

1/2 cup cheddar cheese, shredded (I used about a cup)

In large soup pan, combining first seven ingredients and bring to a boil. Reduce heat, simmer, covered for 10-15 minutes or until potatoes are tender. Stir in broccoli and return to a boil.

Whisk flour and milk until smooth in a small bowl. Stir into soup. Cook for stir until thickened (about 2 minutes). Remove from heat and cool slightly.

Used blender or immersion blender to get smooth.

Serve with cheese. I actually put the 1/2 cup into the soup at this point and then served some extra on top, as per what people liked.