Cheesy Chicken and Broccoli Chowder

I was hungry for potato soup yesterday and then remembered I had some cooked and shredded white meat chicken in the fridge. Why not add some yummy broccoli and go for it? So I did. Oh my, this is my new favorite Fall soup. Until I make a different one and IT becomes my new favorite Fall soup.  

If you like cheese, potatoes, chicken and heavy cream.......well. First of all you are a definite friend of mine. Secondly, this will be YOUR favorite Fall soup.

6 cups chicken stock

10 medium potatoes, peeled and cut into a bite-sized dice

2 T. olive oil

1 T. unsalted butter

1 large white onion, finely chopped
1 T. finely minced garlic

3 T. self-rising flour

2 cups broccoli, rough chopped (steamed and slightly cooled)
1 T. dried thyme

1/2 t. paprika

1 t. salt

1/2 t. white pepper

4 cups cooked shredded chicken

8 oz. block of extra sharp white Cheddar Cheese, grated

8 oz. heavy cream

freshly ground black pepper

In a 5 - 5 1/2 quart Dutch oven, over high heat, bring chicken stock to boiling. Add potatoes and lower heat to a gentle boil and cook until potatoes are fork tender, stirring occasionally.

Meanwhile, in a medium skillet, over low heat, heat olive oil and butter and add onions and cook until onions become translucent, about 5 - 7 minutes. Add garlic and cook until fragrant. Next stir in flour and cooked for a minute or two until the raw flour taste is gone and remove from heat.

Add the onions and garlic to the potatoes and let cook for 2 - 3 minutes until the flour mixture dissolves and soup begins to thicken.

Remove from heat and add about 2/3 of the broccoli. Using an immersion blender, puree the soup until you reach the desired consistency you want. Add remaining broccoli, seasonings and chicken and stir to combine.

Over very low heat, add the grated cheese and heavy cream and heat through. Ladle into serving bowls and top with additional grated cheese and freshly ground black pepper.