Potato Broccoli Cheese Soup - cooking recipe

Ingredients

2 tablespoons olive oil
4 tablespoons butter
1 teaspoon parsley
1 medium onion, chopped
garlic clove, pressed or minced
4 large potatoes, baked, then chunked (baking size)
1 cup broccoli floret, chopped
6 cups broth, veggie or 6 cups chicken
2 cups milk
3 tablespoons chickpea flour (all purpose is fine if you cannot find)
1 cup Velveeta cheese, chunked or 1 cup cheddar cheese, shredded

Preparation

Heat oil, melt butter.
Soften onion & garlic in the blend, 8-10 minute
Add parsley, potato, broccoli, and broth.
Bring to a boil, simmer 30 minute
Whisk milk and flour in separate bowl, set aside.
Smash 1/3-1/2 of the potatoes with potato masher.
Blend in milk mix, then add velveeta and melt.
Turn off burner, and allow soup to thicken, about 5 minutes.