Creamy Broccoli, Potato & Cheese Soup

1. Sauté the aromatics:
   Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds.
2. Add the broccoli:
   Stir in the chopped broccoli, salt, pepper, chicken base, and chicken broth. Mix everything together.
3. Simmer:
   Bring the soup to a gentle boil, then reduce the heat. Cover and simmer until the broccoli becomes tender, about 8–10 minutes.
4. Add the potato:
   Stir in the cubed potato. Continue cooking for about 5 minutes, or until the potato is tender. For a softer soup, cook a little longer until the potato can easily be mashed with a spoon.
5. Thicken the soup:
   In a small bowl, whisk together the flour and water until smooth and lump-free. Slowly pour the mixture into the soup while stirring constantly.
6. Add the cheese:
   Add the processed cheese pieces and stir gently until completely melted and incorporated into the soup.
7. Adjust the consistency:
   If the soup is too thick, add a little more chicken broth. If you prefer an especially smooth texture, use an immersion blender to partially or completely blend the soup.
8. Taste and serve:
   Taste and adjust the salt and pepper as needed. Serve warm and enjoy this creamy broccoli-potato-cheese combination.

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