Broccoli Potato Soup

1 TBSP olive oil
1 large onion, chopped
1 bayleaf
4 small potatoes, peeled and 1/4" cubed (about 1lb worth)
6 c. chicken broth (I use 3 c. strong homemade stock and 3 c. water)
1 bunch broccoli, florets chopped and stems shredded (about 3 c. total)
2 large carrots, shredded
4 c. skim milk
2 TBSP cornstarch
salt, black pepper, red pepper, paprika
2 c. shredded sharp cheddar cheese

Heat a dutch oven or 2 handled soup pot over medium heat and add olive oil. Swirl to distribute heat, and add onions and bay leaf. Cook 5 minutes, stirring occasionally, until translucent. Add potatoes and cook another 5 minutes to brown. Add broth/stock and water and stir to deglaze the pan.

Add shredded vegetables and bring to a boil. Once boiling, reduce heat and cook about 10-15 minutes until potatoes are tender. Melt cornstarch with some of the *cold* milk, and add to soup with the remaining milk. Season to taste, starting with a pinch each of salt, peppers, and paprika. (Go easy on the salt as the cheese will add saltiness to it). Stir constantly and return to a boil to thicken soup. Add a little pepper/salt if needed.

Turn off heat, and add in cheese. Stir until melted and smooth.