Ingredients

• 2 cups bite-size broccoli florets (about 1/2 lb.)
• 1/2 to 1 lb. potatoes
• 2 tablespoons minced onion
• 1/4 cup (1/2 stick) butter
• 3 tablespoons flour
• 2 12-oz. cans evaporated milk
• 4 cups low-fat or fat-free milk
• 3 1/4 cups shredded mild or sharp cheddar cheese
• salt and pepper to taste

Directions

Cook potatoes with skins on in gentle boiling water until tender (30-40 minutes), piercing with tines of a fork to test doneness. Allow potatoes to slightly cool, then peel and cut into bite-size chunks. (Alternatively, potatoes may be cooked in advance then refrigerated in their skins until you're ready to make the soup, at which time simply peel and cut into bite-size pieces.) Steam

broccoli until tender yet still firm (about 5 minutes - do not over-cook!). Set potato chunks and broccoli florets aside.

Cook onion in butter until tender (about 5 minutes), stirring frequently, being careful to not brown. Sprinkle flour over onions and stir until fully blended. Stir in milks and cook over medium heat until smooth and slightly thickened, stirring frequently. Add cheese, broccoli florets and potatoes, then season to taste with salt and pepper. Continue to stir until cheese is melted and soup is heated through, being careful to not bring to a boil. If desired, top with croutons or a side of bread, such as garlic bread.