It may be 115º outside, but when the thought of soup sounds good, it doesn't matter how hot it is outside! This soup is very creamy and rich. A little goes a long way, I ended up freezing about half the batch because we just weren't going to eat it all. Can't wait for the cooler months to hit so I can defrost my leftovers!
2 tsp oil
1/2 c white onion, chopped
5 russett potatoes, cubed
6 chicken bouillon cubes
4 tsp salt
2 8oz packages cream cheese, softened
1/2 c flour
4 c milk
4 c broccoli, chopped
In a large pot saute onions in oil. Once onions are soft, add potatoes, bouillon cubes, salt and fill with enough water to cover the potatoes. Cover and bring to a boil. Simmer until potatoes are tender.
In a bowl, blend cream cheese with flour until smooth. Beat in milk until smooth. Add to the potato pot, slowly. Pour in broccoli. Stir frequently. Boil until thick and broccoli is tender. Salt and pepper to taste.
*When I make this again, I'll be chopping the broccoli a little smaller.