Ingredients:

2 c peeled and cubed potatoes

3 - 4 c chicken broth, depending how thick you like your soup

1/2 c half & half

1 tsp salt

1/2 tsp pepper

4 - 5 clove garlic, minced

1 medium onion, chopped

1 - 14 oz frozen broccoli florets

1/3 c milk

3 tbsp flour

1 c shredded cheddar cheese

about 1/2 cup cooked ham, chopped

1 tsp parsley paste or fresh chopped parsley

Directions:

1. In a dutch oven, add potatoes, 3 cups broth, salt, pepper garlic, onion and bring to a boil. Once boiling, cover and simmer for 10 - 12 minutes. Add package of broccoli and simmer another 10 minutes.

2. In a bowl, whisk together the flour and 1/3 cup milk. Stir in the milk mixture, simmer until thickened.

3. Remove pot from stove and cool a few minutes. In a blender or using an immersion blender, smooth 3/4 of potato/ broccoli mixture. You can puree all the soup if you wish. Add more broth now, if wanting a thinner soup.

4. Pour blended mixture back into pot and return to stove. Stir in the cheese, ham, cream and parsley. Taste and re season if need be. Cook only long enough to heat the ham and melt cheese.

5. Serve with shredded cheese on top if desired and a drizzle of cream. Serves: 6

Bon Appetit!