Broccoli Cheese Potato Soup

1: Melt one tablespoon of butter in a large dutch oven over medium heat.

2: Add the onion and cook for 4-5 minutes until softened, stirring occasionally.

3: Add the cubed potatoes, chicken broth, and kosher salt, bringing to a boil.

4: Reduce heat to a rolling simmer and cook the potatoes for about 8 minutes or until soft.

5: Whiz the potatoes and broth with an immersion blender to desired consistency.

6: Add the broccoli florets and milk, bringing to a boil.

7: Reduce to a simmer, cooking for 5-7 minutes or until broccoli is al dente.

8: Toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted.

9: Season with black pepper and more salt to taste.