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.