In a large saucepan, saute onion in butter over medium heat until tender. Add flour, pepper, salt, and paprika; stir until smooth. Add broth, milk, and potatoes stirring constantly until it boils and thickens. Reduce heat; cover and simmer 10-15 minutes or until potatoes are tender. Remove about a cup of the mixture, puree it and then add back to the pot to thicken the soup. Then stir in the cheese and cooked broccoli and cook over low heat until cheese is melted and soup is heated through.
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|Serving Size: 1 Serving (1941g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1203 (54%)|
|Amt Per Serving||% DV|
|Total Fat 133.6g||178 %|
|Saturated Fat 83.1g||415 %|
|Monounsaturated Fat 36.8g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 390.4mg||120 %|
|Sodium 5181mg||179 %|
|Potassium 3839mg||101 %|
|Total Carbohydrate 155.3g||46 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 134.7g|
|Protein 110.5g||158 %|
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Calories per serving: 2235
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