Potato Cheddar Broccoli Soup

INGREDIENTS

1 tablespoon butter
1 medium yellow onion, chopped
3 medium potatoes, cubed
4 cups vegetable broth
1/2 teaspoon salt
6 cups broccoli, chopped into small pieces
3 cups milk
3 cups cheddar cheese, shredded
2 tablespoons flour
1 teaspoon black pepper


DIRECTIONS

1. Melt butter in a large dutch oven over medium heat. Add onion and cook until softened.
2. Add potatoes, vegetable broth, and salt, and bring to a boil. Reduce heat, and cook potatoes until soft and easily pierced with a fork.
3. Mash potatoes with a potato masher to the consistency you desire. (I like chunks).
4. Add broccoli and milk, and bring to a boil. Reduce to simmer and cook until broccoli is al denté.
5. Toss the cheese with the flour and add to the soup 1/2 cup at a time, stirring until melted. Season with more salt, and black pepper to taste.