Melt the butter in a large soup pot. Add onions, carrots and celery and sauté over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil and cook until the potatoes are tender. Mix flour with water, add and simmer until the soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and the soup is heated through. Remove from heat and stir in cheese until melted; serve immediately.
*Sometimes I add chopped cauliflower to this as well.
**if you heat this too long before adding the cheese, it will curdle instead of melt.
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|Serving Size: 1 Recipe (1903g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 4146 (81%)|
|Amt Per Serving||% DV|
|Total Fat 460.7g||614 %|
|Saturated Fat 291.2g||1456 %|
|Monounsaturated Fat 121.2g|
|Polyunsanturated Fat 17.1g|
|Cholesterol 1265mg||389 %|
|Sodium 4472.2mg||154 %|
|Potassium 4504.5mg||119 %|
|Total Carbohydrate 175.2g||52 %|
|Dietary Fiber 23.2g||93 %|
|Sugars, other 152g|
|Protein 94.4g||135 %|
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Calories per serving: 5122
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