16ozfrozen broccoli florets or chopped broccolisee NOTES
4medium potatoesunpleeled cut in chunks
2sprigs fresh thyme -OR- 1/2 tsp dried thyme
14-16ozfully cooked kielbasacut in 1/4-inch slices
1/2-1cupshredded cheddar cheeseI used white cheddar
salt and pepper to taste
Melt butter in a dutch oven or very large (6 cup) saucepan. Add onion and cook until translucent.
Add the thyme, chicken stock, potatoes and broccoli. Heat to boiling. Cover and reduce heat to low. Cook for 20 minutes or until broccoli and potatoes are tender.
Add the kielbasa and heat through.
Thicken, if desired, by mixing the flour and water until there are no lumps. Stir into soup base. MIXTURE WILL BE VERY THICK.
Gradually add the milk and cream, stirring to incorporate well with no lumps (if you thickened the soup). If soup is too thick, additional milk may be used to thin. Add salt and pepper to taste at this point.
Stir in cheese until it melts. Cheese is given in a range--use the 1/2 cup if you don't want it too cheesy and the full cup if you are a cheese lover.