Broccoli-Potato Soup - cooking recipe

Ingredients

1 large bunch broccoli florets, sliced
1 c. milk
4 Tbsp. margarine
1 tsp. black pepper
2 large potatoes, diced
1 medium onion, chopped
2 tsp. chicken bouillon
3 c. water
1/2 c. flour
2 c. shredded assorted cheese (I use Swiss, Cheddar and Monterey Jack)

Preparation

Cook broccoli, potatoes and onions together in a large kettle with a small amount of water until the potatoes and broccoli are tender.
Drain.
In a large saucepan, melt margarine.
Add flour and whisk until smooth.
Add 3 cups water and bouillon.
Cook and stir over medium heat until thickened.
Add 1 cup milk and continue stirring and cooking until well blended.
Pour mixture into kettle with vegetables.
Add cheese and pepper; heat through, but do not boil.
Serve immediately.
Goes great with sourdough rolls.
Serves 6.