Potato, Broccoli, and Cheese Soup

Ingredients

• 1.5 pounds potatoes, peeled and diced
• 1 large onion, chopped
• 6 cups water, divided
• 6 cups chopped broccoli
• 1 (32 ounce) container chicken broth
• 1 (1 pound) package processed cheese food (such as Velveeta®), cubed
• 1 cup evaporated milk
• salt and ground black pepper to taste

Steps

1. Put potatoes and onion in a large soup pot and cover with 3 cups water. Bring to a boil, reduce to medium-low and simmer until tender, about 20 minutes. Move all the contents to a large mixing bowl and let cool.
2. Meanwhile, cook broccoli with chicken broth and remaining water in the same pot over medium heat until tender, about 15 minutes. Take off the heat and let cool.
3. Use a stick blender to puree the potato mixture until smooth and creamy; blend the broccoli mixture coarsely.
4. Add the potato puree, processed cheese food and evaporated milk to the broccoli. Cook and stir over medium-low until cheese melts and the soup is heated through, about 15 minutes. Do not let it boil. Season with salt and pepper.