Potato Broccoli Cheese Soup

Ingredients:
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 teaspoon parsley
- 1 medium onion, chopped
- garlic clove, pressed or minced
- 4 large potatoes, baked, then chunked (baking size)
- 1 cup broccoli floret, chopped
- 6 cups broth, veggie or 6 cups chicken
- 2 cups milk
- 3 tablespoons chickpea flour (all purpose is fine if you cannot find)
- 1 cup Velveeta cheese, chunked or 1 cup cheddar cheese, shredded

Directions:
- Heat oil, melt butter.
- Soften onion & garlic in the blend, 8-10 minute
- Add parsley, potato, broccoli, and broth.
- Bring to a boil, simmer 30 minute
- Whisk milk and flour in separate bowl, set aside.
- Smash 1/3-1/2 of the potatoes with potato masher.
- Blend in milk mix, then add velveeta and melt.
- Turn off burner, and allow soup to thicken, about 5 minutes.