1.25 lbs broccoli, broken into florets and stalks cut into ¼ inch slices
0.5 lbs potatoes, diced
1 small onion , chopped
2 c. milk
¼ c. flour
½ tsp tarragon
½ tsp thyme
½ tsp salt
¼ tsp pepper
3 oz shredded cheese

In a large saucepan, combine broccoli, potato, onion and 1.5 c water. Cover and bring to a boil over high heat; reduce heat to med-low and cook until tender, about six minutes.

In a small bowl, whisk milk into flour. Add milk mixture to soup along with tarragon, thyme, s and p. Stirring constantly, cook mixture until it comes to a boil and is thickened, about 7 minutes.

Ladle hot soup into bowls and sprinkle with cheese.