Broccoli-Cheddar Soup

• 4 tbsp (1/2 stick) butter
• 4 cups peeled and diced boiling potatoes (about 4 medium)
• 1/4 cup flour
• 4 cups water
• 4 cups milk
• 5 chicken-flavored boullion cubes
• 6 cups broccoli (chopped florets and thinly sliced stems)
• 4 cups grated cheddar (about 16 ounces)
• Salt and pepper to taste.

1. Melt butter in a large saucepan, and potatoes and cook for about 10 minutes.
2. Add the flour and cook, stirring, for 2 minutes longer.
3. Gradually stir in the water and milk and boullion cubes. Bring to simmer and cook until the potatoes are nearly tender, about 15 minutes. Add broccoli and cook until broccoli is tender, about 5 minutes longer.
4. Remove from heat and stir in cheese. Add salt and pepper to taste.