Broccoli Cheddar Potato Soup

Ingredients:
2 russet potatoes
3-4 heads of broccoli
about 3 cups milk
3 tbsp butter
2 teaspoons garlic powder
1 tablespoon corn starch
1/2-2 cups cheddar cheese
2 cups ham (chopped or sliced)
salt & pepper to taste

Directions:

1. Peel, chop & boil 2 large russet potatoes. Once soft, remove them from water, and mash (with an electric hand mixer is best). Set them aside for later.
2. Get 3-4 heads of broccoli. Cut just the leafy "tree tops" off. Try to avoid a lot of stem. Boil these until they turn a nice bright green color. (in between crunchy & mushy, but a little closer to mushy)
3. Take the broccoli out of water & put in blender with 1/4 cup milk. It's ok if some water gets into blender with the broccoli. Blend on high (liquify) for about 2 minutes until it doesn't look grainy. Set aside.
4. In a large pot, melt 3 tbsp butter with 2 1/2 cups milk, garlic powder and corn starch.
5. Add about 1 1/2 cup of grated cheddar cheese. (you can add more to make it nice and cheesy). Let it all melt completely, stirring often with a wooden spoon.
6. Pour in broccoli mush (use spatula to get all of it!). Stir it in completely, then add the mashed potatoes. You will probably need to mix the potatoes in with the electric hand mixer. Be careful- it splatters!!
7. Once everything has mixed, add about 2 cups of chopped ham. (leftover Christmas ham chunks, or thick-sliced deli ham both work.)
8. 8. Add salt & pepper to taste, and let it simmer for about 8 minutes. Then serve!!