Broccoli Potato Soup Recipe

Melt 4 tablespoons of butter in a large pot over medium heat. Add the onion and cook until softened, about 5 to 6 minutes. Stir in the garlic and cook for about 30 seconds.
Sprinkle 4 tablespoons of all-purpose flour over the softened vegetables. Cook, stirring constantly, for 1 to 2 minutes, until the mixture looks like a thick paste.
Slowly whisk in the 4 cups of vegetable broth until smooth, followed by 1 cup of milk.
Add the potatoes, 1 teaspoon dried thyme, ¾ a teaspoon salt, ½ teaspoon pepper, and ½ teaspoon paprika. Bring to a rapid simmer (do not boil), then reduce the heat to low and cook until the potatoes are just tender, about 12 to 15 minutes.
Stir in the broccoli and continue to simmer gently until bright green and tender-crisp, about 4 to 5 minutes.
Remove from heat and add the shredded cheddar a handful at a time, stirring after each addition until melted.
Season to taste with additional salt and black pepper and garnish with chopped green onions, if desired.