– Russet potatoes – Chicken broth – Half and Half – Broccoli florets *optional – Cheddar cheese – Butter – Flour – Salt – Pepper – Paprika – Italian seasoning – Garlic – Onion
Peel potatoes and shred over a grater.
Rinse in a colander to remove extra starches.
They should go from a brownish/purple color to a white/light golden color to show you've removed the excess starch.
In a large pot melt butter over medium/high heat.
Add diced onion and cook 5 minutes until soft
Add flour and seasonings, stir to combine, and cook additional 2 minutes
Slowly add in chicken broth and half and half, broccoli and potatoes
Add garlic, cook 30 seconds
Bring to a boil and reduce heat to medium low. Let simmer for 8-15 minutes or until the potatoes are cooked to your desired texture.
Remove from heat, stir in cheddar cheese.
Let sit 5 minutes to cool and then serve.