Broccoli Cheddar Soup

I'm a big fan of Broccoli Cheddar Soup, as are the boys.  It took me MANY trials before I finally found a great recipe to recreate restaurant style Broccoli Cheddar at home.  I shall share and save the rest of you a lot of time experimenting:)

3c water
1T Chicken Base (can use 3 bullion cubes, but I find a much better flavor with the Base)
4 medium potatoes, peeled & diced (spoon friendly sizes)
1 medium onion, chopped
6-8 cups of broccoli (cut, but not minute--they will break up some in the cooking process)
1/3c butter
1/3c flour
3 1/2c milk (whole is best, 2% will suffice)
4c grated sharp cheddar cheese

Combine water and base in a large saucepan and bring to boil.  Add vegetables and simmer until tender.
Melt butter in a saucepan over medium heat, add flour and whisk until combined.  Cook for one minute.  SLOWLY add milk.  I find it best to add about half a cup and whisk until it is incorporated completely at the start.  Once all of the milk is added let cook, stirring constantly, until thickened.  Don't rush this process, you will know when:)  Turn off burner and add cheese.  Stir until consistent in color.  Add sauce to vegeatables and stir.  Let combine and warm, but do not boil, for a few minutes.  Serve & Enjoy!

This recipe gives five to six "good" servings, worthy of a meal when combined with a simple sandwich for even the hungriest of farmers.

When heating up leftovers, add a little milk and stir:)