Aroostook Potato and Broccoli Soup

4 c. peeled and diced all-purpose potatoes (about 4 medium-size)
2-1/2 c. chicken stock
1 large broccoli head, florets and stalks, roughly chopped (about 3 c.)
1 c. whole milk
1 c. light cream
1 c. grated cheddar cheese
Kosher or sea salt
Freshly ground black pepper
1 T. butter

In a medium-sized saucepan, cook potatoes in lightly salted water, covered, about 20 minutes, until tender.

In a large saucepan, combine chicken stock and broccoli. Cook, covered, about 10 minutes, until broccoli is tender. Remove from heat.

Drain potatoes. Place about 1 c. potatoes on a saucer and mash well with a fork.

Add mashed potatoes and remaining chopped cooked potatoes to broccoli mixture.

Add milk and cream. Heat gently until hot but not boiling. Add cheese and stir gently until melted and blended, about 2 minutes.

Season to taste with salt and pepper; add butter if you like.

Serves 4-6.

From Best New England Recipes, p. 28.