Not sure where I found this soup's recpie, but it is really good! I love to make soup in the fall. We doubled it so we'd have some for another meal.
1/4 cup flour
29 oz chicken broth (low sodium, fat free) divided
3 cups peeled, cubed potatoes
2 cups broccoli florets
1 small onion, chipped
1 1/4 cups reduced-fat milk
8-oz block of 2% Cheddar cheese, shredded
crumbled bacon pieces and sliced green onions for the topping
1. Whisk together flour and 1/3 cup chicken broth until smooth.
2. Combine remaining chicken broth and next 3 ingredients. Bring to a boil, cover, reduce heat, and simmer until potatoes are tender, about 8 minutes. Gradually stir in flour mixture. Cook, stirring often for around 5 minutes.
3. Stir in milk and 8 oz shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top servings with bacon and green onions.