Cheesy Cream of Vegetable Soup

2 Tbs. unsalted butter
1/2 cup yellow onion, chopped
1 cup carrot, finely chopped
1 cup celery, finely chopped
1 Tbs. fresh garlic, minced
4 cups chicken broth
1 large russet potato, peeled and diced bite-size
2 Tbs. whole wheat flour
1/2 cup cold water
2/3 cup cold milk
2 cups broccoli, chopped
2 cups cheddar cheese, shredded

In a large pot, over medium heat, melt butter. Add onions, carrots, and celery; saute until tender. Add garlic and cook an additional minute. Pour in chicken broth and potatoes, bring to a light boil, and cook covered until potatoes are tender.

In a small bowl, whisk together flour and water. Whisk flour mixture slowly into the soup. Continue to whisk, over medium-low heat, until thickened. Once thickened, gradually whisk in milk and broccoli. Cook, covered, until broccoli is tender and soup heated through.

Stir in cheese, and cook until melted.

Tip: If you substitute the fresh vegetables for frozen, then the soup may be too watery. If you do want to use frozen, then I recommend you thaw them completely first, and reduce your cooking times. I love to serve this soup in a bread bowl!