Butter - 2 tablespoons
Half onion (finely chopped)
Finely chopped carrots - 1 cup
Garlic - 4 cloves (squeeze)
Red pepper flakes - 1/2 teaspoon
Chicken broth - 4 cups
2 large potatoes young (diced)
Flour - 1 tablespoon
Water - 1/2 cup
Milk - 2/3 cup
Broccoli (inflorescence) - 2 cups
Corn - 1 cup
Grated cheese (cheddar, for example) - 2 cups with gorochkoy
In a large saucepan, melt the butter, put the chopped onions and carrots and cook until they are soft.
Squeeze the garlic and red pepper flakes add. After 1-2 minutes, pour the broth and potatoes along with bring it to a boil.
Once the broth begins to boil, reduce heat to medium and close the lid. Keep covered until cooked potatoes. Flour mixed with water and pour into the pan. Simmer until soup begins to boil slightly.
Then pour the milk, put broccoli florets and corn. Cook until broccoli is tender and soup is not fully warmed up.
Stir in the cheese and let it melt time. Serve the soup warm with an additional portion of cheese.