4 Cup(s) peeled and diced all-purpose potatoes (about 4 medium)
2 Cup(s) chicken or veggie stock
1 Each(s) large head broccoli, stalks removed, roughly chopped
1 Cup(s) milk
1 Cup(s) light cream
1 Cup(s) grated cheddar cheese
1 Tablespoon(s) butter
1 Pinch(s) salt and pepper
In a medium saucepan, cook th epotatoes in lightly salted water, covered, until tender, 10 to 15 minutes.
In a large saucepan, combine the chicken or veggie broth and broccoli. Cook covered, until the broccoli is very tender, about 10 minutes. Remove from heat. Using a large sppon, chop the broccoli into fairly small pieces against the side of the pot.
Drain the potatoes. Place about 1 cup of them on a saucer and mash well with a fork. Add the mashed potatoes and remaining chopped cooked potatoes to the broccoli mixture, along with the milk and cream. Heat gently until hot, but not boiling. Add the cheese and stir gently until melted and well blended. Season the soup with salt and pepper to taste and add the butter, if necessary.