Creamy Potato and Broccoli Soup

**Ingredients:**

– 4 cups broccoli florets
– 4 cups diced potatoes
– 1 medium onion, diced
– 2 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 2 cups milk (or cream for a richer soup)
– 2 cups shredded cheddar cheese
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– Optional: 1/4 teaspoon nutmeg

**Instructions:**

1. **Prep the Vegetables:**
– Peel and dice the potatoes.
– Chop the broccoli into small florets.

2. **Cook the Vegetables:**
– In a large pot, melt the butter over medium heat.
– Add the diced onion and cook until translucent, about 5 minutes.
– Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

3. **Make the Soup Base:**
– Sprinkle the flour over the onions and garlic, stirring constantly for about 2 minutes to cook off the raw flour taste.
– Slowly whisk in the broth, ensuring there are no lumps.
– Bring the mixture to a boil.

4. **Add the Potatoes and Broccoli:**
– Add the diced potatoes to the pot and cook for about 10 minutes.
– Add the broccoli florets and cook until both the potatoes and broccoli are tender, about another 10 minutes.

5. **Blend the Soup (Optional):**
– For a creamier texture, use an immersion blender to partially blend the soup, or transfer half of the soup to a blender, blend until smooth, and return to the pot.

6. **Add Milk and Cheese:**
– Lower the heat and stir in the milk (or cream) and shredded cheddar cheese until the cheese is melted and the soup is heated through.
– Season with salt, pepper, and nutmeg (if using) to taste.

7. **Serve:**
– Ladle the soup into bowls and serve hot, optionally garnished with additional shredded cheese, a dollop of sour cream, or a sprinkle of chopped chives.

Enjoy your creamy potato and broccoli soup!