Prep: 1. Dice onion and potato. 2. Cut broccoli into florets. 3. Grate cheese. Make: 1. Heat 1 tablespoon of butter to medium and add onion. Cook, stirring frequently, until the onion begins to soften, about 5 to 8 minutes. 2. Add chicken broth and diced potato and bring to a boil. Reduce to simmer and cook until the potato is tender, about 10 minutes. 3. Meanwhile, melt butter in a separate saucepan over medium-low heat. Whisk in flour and cook for 1 minute. Slowly add in the milk, whisking constantly. Increase heat to medium and continue to cook, whisking frequently, until the mixture thickens, 5 minutes. Remove from heat and stir in the cheese. 4. When potato is done, add the broccoli, corn and thyme to the potato mixture. Cook until the broccoli is crisp-tender, about 10 minutes. 5. Add the cheese mixture to the pot and stir well. Cook for another minute. Add salt and pepper to taste.
If desired add 4 slices bacon, you can even start by frying them directly in the soup pot and leaving a little of the grease to saute the onions in. You can also use fresh corn if it's in season.