1 32 oz. carton chicken broth
3 large potatoes diced (Yukon Gold with skin on is what I use)
1 cup chopped fresh broccoli (or 1 box frozen chopped broccoli)
2 cups milk
4 tbs. flour
1 lb processed cheese (Velveeta) cubed
Bring 1st 3 ingredients to boil and cook until potatoes are tender. Mix milk and flour together and stir until lumps are gone. Add to soup. Reduce heat to low and add cubed cheese. Allow Cheese to melt completely throughout before serving.
Variations: Instead of broccoli, add 1 can of corn and 1 cup of cooked cubed chicken for a hearty Chicken Corn Chowder. Or add 1-2 cups cooked cubed ham for Ham and Potato Soup. Or add 1 can crab meat and 1lb cooked shrimp for a delicious Seafood Chowder.