1-First, melt the 40g unsalted butter in a large pot over medium-high heat and add the finely chopped small onion and 2 minced garlic cloves. Cook for 3 minutes until the onion softens, building a flavorful base. Next, stir in the 1/3 cup flour and cook for 30 seconds to form the roux.

2-Slowly pour in the 2 cups milk while stirring to make a thick, smooth paste grab a whisk if it helps. Then, add the 2 cups low sodium chicken broth or stock, 2 cups water, 1 tsp salt, and 1/2 tsp black pepper, stirring everything together until combined.

3-Add the 800g peeled potato (cut into 1/2 inch cubes) and bring to a gentle simmer. Cook uncovered for 8 minutes, stirring occasionally.

4-Add the 5 cups broccoli florets and cook for 2 minutes or until tender.

5-Remove from heat and stir in the 1+ cups grated cheese until the soup thickens. Taste and adjust salt as needed.

6-Serve in bowls and top with your choice of garnishes like bacon pieces or scallions.