Broccoli Cheddar & Potato Soup

It's been a long time since my last recipe, this one is inspired from when I worked in a restaurant but mainly it's inspired from God the Father and Jesus the Son and the Holy Ghost, ie the Trinity

Ingredients list:

⅓ cup All Purpose Flour

⅓ cup Vegetable Oil

1 medium Shallot (minced)

1 Tbsp Crushed Garlic

Fresh Cracked Black Pepper and Sea Salt to taste

½ Gallon 2% Milk

4 cups Shredded Cheddar Cheese

3 prepared stalks of Broccoli

3 Medium/Large Red Potatoes

Putting it together:

Prepare the broccoli by trimming the stalks into good bit size pieces. you should end up with about 4 cups of broccoli.

Peel and cut 3 potatoes again to bit size pieces and rinse then put in a separate pot and boil for 10 minutes the turn off the heat and put on a lid leaving them in the pot.

When your potatoes are on the stove start your Roux by heating the oil in a stockpot on medium heat, once it's hot sprinkle the flour in stirring constantly. After about 5 minutes add your minced Shallot and crushed Garlic, continue to cook the mix until the shallot is very soft and the roux is starting to brown to a light tan color. Now add the milk slowly while stirring with a whisk to thicken the sauce, save about a cup of milk to add later, once the milk has been added turn the heat down a little so you don't scorch the milk, when the sauce is hot start adding the shredded cheddar cheese slowly till it's all melted. When the Cheese sauce is all melted and thick add your Broccoli pieces and the cooked potatoes along with the Salt and Pepper. Put a lid on and simmer for about 30 minutes. your can serve the soup in a bread bowl or a glass bowl add more shredded cheese to the top and stick it in the oven broiler to toast the top. there are many ways to serve this meal but the one thing to remember is to give thanks to our Lord Jesus who provides.