Potato broccoli and cheese soup recipe

10 plus 1/2 cups water
3 T sodium free chicken bouillon (if you use regular bouillon omit the salt)
1 T garlic
1 t red pepper flakes
1/2 t paprika
1 T salt
3 large Yukon gold potatoes, peeled and chopped
2 heads of broccoli, chopped
1 carrot, cut into matchsticks
1/2 cup corn starch
2 cups half and half
6 oz shredded cheese (we used half smoked gouda and half hot pepper jack cheese)

Mix 10 cups water and all seasonings together in a large stock pot and cook on high heat until bouillon is well incorporated. Add potatoes and cook for about three to five minutes at a rolling boil. Mix the corn starch with the 1/2 cup of water and blend until smooth. Add mixture to pot and stir. Add broccoli and carrots. Reduce heat to medium high and simmer until the soup has thickened and the vegetables are tender. Turn off heat. Add half and half and stir. Add shredded cheese and stir until cheese is fully melted.

This recipe makes about 12 1.5 cup servings. Nutrition info is for one serving.