This recipe comes from Our Best Bites cookbook.
1 1/2 Tbs butter
1 c diced onion
4 cloves minced garlic
2 (14.5 oz) cans chicken broth
1 large baking potato, peeled and diced into 1/2 inch cubes
2 medium heads of broccoli, chopped (about 4 cups florets and stems)
3 ounces cream cheese
2 cups milk
6 Tbs flour
2 tsp kosher salt (Or 3/4 -1 tsp table salt)
1/4 tsp black pepper
4 c shredded sharp cheddar cheese
3 Tbs fresh or 1 Tbs dried parsley
In large stockpot, heat butter over medium high heat. When hot, add the diced onion. Saute for 1 minute and then add garlic. Saute 1-2 minutes longer or until onions are tender.
Add the chicken broth and potato and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add the chopped broccoli. Continue to simmer with the pot covered for about 5 more minutes or until both potatoes and broccoli are tender.
While the soup is simmering, combine cream cheese, milk, and flour in a blender and process until smooth. When potatoes and broccoli are tender, add the milk mixture to the pot. Season with salt and pepper.
Simmer for about 5 minutes, stirring occasionally until thickened. Remove from heat and stir in cheddar cheese and parsley. If desired, use an immersion blender to blend until desired consistency is reached. You can also pulse it in a blender.