Baked Potato and Broccoli Soup

1/4 c. all-purpose flour
2 (14.5 oz.) cans low-sodium, fat-free chicken broth, divided
3 c. peeled, cubed potatoes (about 1 1/4 lb.)
2 c. broccoli florets, chopped
1 sm. onion, chopped
1 1/4 c. 2% reduced-fat milk
1 (8 oz.) block reduced-fat sharp cheddar cheese, shredded
Additional sharp cheddar cheese, shredded, for topping (optional)
Chopped green onions, for topping (optional)
Salt and freshly ground black pepper, to taste

Whisk together flour and 1/3 c. chicken broth until smooth. combine remaining chicken broth, potatoes, broccoli, and onion in a Dutch oven or large saucepan. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes. Stir in milk and 8 oz. cheddar cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Add salt and pepper to taste. Top each serving of soup with shredded cheese and green onions, if desired.

** It is recommended to use fresh shredded cheese for creaminess and even melting.