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Ingredients: 1/6 Tablespoon(s) garlic powder 1/6 Ounce(s) salt 1/12 Ounce(s) black pepper 1 Cup(s) shredded cheddar cheese 1 1/2 rice flour 3 medium potato- baking 3/4 Cup(s) milk 1/2 Cup(s) water 24 Ounce(s) chicken broth 163/5000 Pound(s) butter 1 chopped onion- yellow 1 broccoli Directions: Melt the butter or margarine in a medium-size pot over medium heat. Add the onion and sautee until it begins brown. Add rice flour and stir constantly until it is fully absorbed. Add chicken broth, milk, and water. Turn heat to high. While soup is coming to a boil, peel the potato and cut it into 1/2-inch cubes and add to soup. Add brocolli. Turn heat to low, cover, and let cook for 20 minutes, or until the potatoes are soft enough to be mashed. Turn off heat and, using the back of a large spoon, mash some of the potatoes into the broth. The rest can remain in cubes to vary the soups texture. With the heat still off, add the cheese and stir for 1 to 2 minutes, or until the cheese has melted. Add seasoning and serve.
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