Baked potato and broccoli soup

From Pam:

 Baked potato and broccoli soup

 1/4 cup all-purpose flour
 2 14 oz. cans chicken broth
 3 c. peeled, cubed potatoes
 2 c. broccoli florets, chopped
1 small onion, chopped
 1 1/4 c. milk
 8 oz. Cheddar cheese, shredded

*Garnish = bacon, green onions and shredded cheese


Whisk together flour and 1/3 cup chicken broth- set aside
Combine remaining broth and next 3 ingredients andbring to a boil, cover, reduce heat and simmer 8 minutes or until potatoes are tender.

Gradually stir in flour and broth mixture and cook another 5 minutes.
Stir in milk and 8 oz. shredded cheese. Cook mixture over medium low heat until cheese melts.
 Serve with shredded cheese, bacon pieces and onions sprinkled over the top.