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3/4 cup butter
3/4 cup flour
Small onion, finely chopped
1 cup grated carrots
4 cups milk
4 cups chicken broth
1.5 lbs velvetta
1.5 cups shredded cheddar
2 lbs chopped broccoli or florets
Melt the butter in a big stock pot over medium low heat. Add the onion and let it cook for a few minutes. Add the flour and mix completely. Let this cook for a few minutes, stirring frequently.
Add the milk and chicken broth to the butter/flour mixture. Cook this over medium low heat, stirring often. Make sure you scrap the bottom really well! Let this cook for 10-15 minutes. It should thicken as it cooks.
Cut the velvetta into small cubes and slowly add it to the milk mixture, stirring completely. Add all the cheese, making sure it's melted before adding more. Add the cheddar and stir really well.
Microwave the broccoli like the package says. Add it to the cheese soup. Add salt and pepper to taste.
* If the soup isn't as thick as you'd like, mix a couple tablespoons of cornstarch with a splash of milk and add it in. *
YUM! I think I'm going to make this tomorrow!!!!!! lol
My sil gave me a recipe for ham & potato. Basically she sautees up the lil frozen diced potato...then adds the chopped ham. She uses the bagged instant mashed potatoes and makes them real runny with evap milk...a lil butter, s&p....then adds the ham & potato mixture. You can add diced onion, cheese ontop...or even bacon.
I make baked potato soup basically the same but without the ham...but add bacon pieces, cheese & green onion ontop