Broccoli Potato Cheese Chowder

2 -3 red potato’s diced and cooked until tender

2 bunches of broccoli chopped and cooked until tender

½ Cup butter

½ Cup of flour

4 Cups of Milk

1 Cup chicken broth

1 ½ tsp salt

1 tsp. pepper

2 Cups of grated cheddar cheese

Cook your vegetables and then set aside.  If you cook your potatoes in chicken broth you can use that water for your 1 cup of chicken broth. 

In a large saucepan or soup pot melt ½ cup of butter over medium heat, then stir in flour until well blended.  Gradually stir in milk, chicken broth, salt and pepper.  Stir constantly until mixture reaches a slow boil and cook for 2-3 minutes or until thickened.  Add in vegetables and cook over medium heat for about 5-10 minutes.  Avoid bringing your soup to a rapid boil.  Add in your cheese and stir until cheese is melted and well blended.  Serve immediately or keep warm over low heat. 

Submitted by: Nicole Harman