Potato, Broccoli, and Cheese Soup

Ingredients

• 1/2 pound spotatoes, peeled and diced
• large onion, chopped
• cup swater, divided
• cup schopped broccoli
• (32 ounce) containerchicken broth
• (1 pound) packageprocessed cheese food (such as Velveeta®), cubed
• cup evaporated milk
• salt and ground black pepper to taste

Instructions

1. Place potatoes and onion into a large soup pot and cover with 3 cups water; bring to a boil. Reduce heat to medium low and simmer until tender, about 20 minutes. Transfer contents of the pot to a large mixing bowl and allow to cool.
2. Meanwhile, place broccoli, chicken broth, and remaining water in the same pot. Cook over medium heat until tender, about 15 minutes. Remove from the heat and allow to cool.
3. Puree the potato mixture with a stick blender until smooth and creamy. Coarsely blend the broccoli mixture.
4. Add pureed potato mixture to the broccoli, along with processed cheese food and evaporated milk. Cook and stir over medium low heat until cheese is melted and soup is heated through, about 15 minutes; do not allow the soup to boil. Season with salt and pepper.