Ingredients for 8 servings:
1. 2 tablespoons olive oil
2. 4 tablespoons butter
3. 1 teaspoon parsley
4. 1 medium onion, chopped
5. garlic clove, pressed or minced
6. 4 large potatoes, baked, then chunked (baking size)
7. 1 cup broccoli floret, chopped
8. 6 cups broth, veggie or 6 cups chicken
9. 2 cups milk
10. 3 tablespoons chickpea flour (all purpose is fine if you cannot find)
11. 1 cup Velveeta cheese, chunked or 1 cup cheddar cheese, shredded
Directions:
1. Heat oil, melt butter.
2. Soften onion & garlic in the blend, 8-10 minute
3. Add parsley, potato, broccoli, and broth.
4. Bring to a boil, simmer 30 minute
5. Whisk milk and flour in separate bowl, set aside.
6. Smash 1/3-1/2 of the potatoes with potato masher.
7. Blend in milk mix, then add velveeta and melt.
8. Turn off burner, and allow soup to thicken, about 5 minutes.
