2 Tbsp. butter
2 Tbsp. flour
1/2 c. yellow onion, chopped
1 c. half and half
1 small head broccoli, chopped into tiny pieces
12 oz. Velveeta
29 oz. chicken broth
1 c. carrots, julienne, chopped, or shredded
12 oz. cheddar cheese, shredded
salt and pepper to taste
In a large saucepan, melt the
butter. Stir in the flour and onions. Cook for about a minute, then
slowly add the half-and-half, whisking until
thickened and smooth.
the broccoli and Velveeta. When the cheese is completely
melted, add the chicken broth 1 cup at a time, stirring occasionally,
until soup is well mixed.
Add the carrots
and simmer for about 10 minutes.
Stir in the cheddar cheese and cook for
10 minutes more. Season with salt and pepper to taste. Serve when all
the cheese is fully melted and blended through.
This soup goes fabulously with these biscuits: Quick and Easy Homemade Biscuits
Here is a link to the recipe I adapted: Broccoli Cheddar Soup