Weekend Cooking

I like to cook, but even working from home makes cooking during the week kind of a chore. So on weekends, I like to take some time and make things we can eat during the week.

I made this killer potato-broccoli-corn - and cheese soup yesterday and we have enough for lunch today!

It was so easy, that I thought I'd share it with you

1 onion chopped up and sauteed in 2 tbs of olive oil.
Flour - 2 tbs, added to the softened and heated onions to make a roue.
16-20 ounces chicken stock
16-20 ounces water
4-5 potatoes chopped into 1/2 inch chunks
1 head of broccoli
2 cups corn
1 pkg of shredded cheddar cheese

Saute onion in olive oil and then add flour to the translucent onions to make a roue. Add chicken stock and water to the pot and bring to a boil. Chop potatoes and the large broccoli stems, setting the heads aside. Add the potatoes and stems to the boiling stock, reduce heat to simmer. Cook about 15 minutes or until the potatoes are soft. Add cheese and mix until all is melted and smooth. Add corn and rest of the broccoli. Cook five minutes, stirring occasionally to keep cheese from sticking to pot bottom. Serve.

It's really good! Hope you enjoy it!