Cheddar-Broccoli Soup with Potatoes

1 ½ T. butter
1 cup diced onion
4 cloves, garlic, minced
2 (14.5 oz) can chicken broth
1 large baking potato, peeled and diced into ½ inch cubes
2 medium heads broccoli, chopped (about 4 cups florets and stems)
3 oz. cream cheese
2 cups milk
6 T. flour
2 tsp salt
¼ tsp pepper
4 cups shredded cheddar cheese
3 T. fresh or 1 T. dried parsley

In a large stockpot, heat the butter over medium-high heat.  When hot, add the diced onion.  Saute for 1 minute and then add garlic.  Saute 1-2 minutes longer or until onions are tender.
Add the chicken broth and potato and bring to a boil.  Cover, reduce heat, and simmer for 10 minutes.  Add the broccoli.  Continue to simmer with the pot covered for about 5 minutes or until both potatoes and broccoli are tender. 
While the soup is simmering, combine cream cheese, milk and flour in a blender and process until smooth.  When potatoes and broccoli are tender, add the milk mixture to pot.  Season with salt and pepper.
Simmer for about 5 minutes, stirring occasionally until thickened.  Remove from heat and stir in cheddar cheese and parsley.