Step 1

Melt the butter in a dutch oven or large pot

Step 2

Prepare and chop up your ingredients so that they are ready to add. Dice the potatoes into small pieces (see the post images for size), dice the carrots, dice the onion, and mince the garlic. Chop the broccoli florets into small pieces.

Step 3

Add the garlic and onion and cook over medium low heat for 7-10 minutes, or until the onion is softened

Step 4

Add the carrots and cook for 5 minutes over medium heat

Step 5

Add the potatoes and vegetable broth and bring to a boil. Boil until the potatoes are tender and easily pierced with a fork

Step 6

Mix together the milk and flour in a bowl, then add it to the vegetable soup

Step 7

Add in the finely diced broccoli and simmer for 10-15 minutes

Step 8

Add the cheese and stir until melted and the soup thickens. The soup will continue to thicken the longer that it cooks, and the potatoes will start to fall apart and become part of the soup. Continue to cook the soup to your desired thickness

Step 9

Salt to taste before serving