Broccoli and 3 Cheese Soup

Ingredients

• 1 1/4-1 1/2 lbs broccoli florets
• 1/2 cup butter
• 12 ounces onions, Diced
• 1/2 cup flour
• 2 cups heavy cream
• 2 (15 ounce) cans chicken stock
• 4 ounces cheddar cheese, Grated
• 4 ounces American cheese, Grated
• 16 ounces Velveeta cheese, Cubed

Directions

1. 1

   Steam broccoli until tender, and drain. Set aside.

2. 2

   Melt butter over medium-low heat, and add diced onions. Cook until tender (about 10 minutes).

3. 3

   Add flour, and stir for 2 to 3 minutes.

4. 4

   Slowly add cream (you can also use Half-and-Half, evaporated milk, regular milk, or a combination), stirring continuously.

5. 5

   Slowly add the stock, stirring continuously.

6. 6

   Add the 3 cheeses.

7. 7

   Stir until smooth.

8. 8

   Puree about 1 cup of the broccoli.

9. 9

   Add the puree and the rest of the florets to the soup.

10. 10

    Stir occasionally until heated through (about 15 minutes).