Broccoli Potato Cheese Soup (Print Version)

# Ingredients:

01 - 1 or 2 tablespoons of butter.
02 - 1 diced onion.
03 - 2 diced carrots.
04 - 3 minced garlic cloves.
05 - 4 cups of chicken broth.
06 - A quarter cup of cornstarch.
07 - 1 cup of milk.
08 - 2 large potatoes, cut into cubes.
09 - A pound (16 oz) of broccoli florets.
10 - One and a half cups of sharp cheddar cheese.
11 - Half a teaspoon of salt.
12 - A quarter teaspoon of black pepper.

# Instructions:

01 - Heat up the butter over medium heat.
02 - Toss in the onion; cook for 3 minutes until soft.
03 - Mix in carrots with salt and pepper. Cook for about 3-4 minutes.
04 - Add garlic and let it cook for half a minute.
05 - Drop in the potatoes along with the broth. Cover, then let it simmer.
06 - Let it cook for 10 minutes, then add broccoli. Continue cooking another 10 minutes until tender.
07 - Combine cornstarch with milk, then stir it into the mixture.
08 - Mix in the cheese and stir until melted.
09 - Dish it up while still warm.

# Notes:

01 - Good for 3 days in the fridge. Make sure it cools before storing.

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