Broccoli Cheddar Soup

1/4 cup - unsalted butter
1 - medium sweet onion diced
3 - cloves garlic minced
1/2 tsp - dried thyme
1/4 cup - all-purpose flour
3 1/2 cups - chicken stock
2 cups - diced russet potatoes
Kosher salt and freshly ground black pepper
5 cups - finely chopped broccoli florets
1/2 cup - heavy cream
8 ounces - shredded extra-sharp cheddar cheese about 2 cups

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook,stirring frequently, until translucent, about 2-3 minutes.

Stir in garlic and thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in chicken stock, scraping any browned bits from the bottom of the pot.

Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat andsimmer until potatoes are tender, about 20 minutes.

Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with saltand pepper, to taste.

Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10minutes. Remove from heat; let cool 2 minutes.

Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt andpepper, to taste.

Serve immediately.