Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup chopped white onions
  • 1 cup half-and-half
  • 16 ounces chopped broccoli (frozen)
  • 16 ounces American cheese (Velveeta)
  • 29 ounces low-sodium chicken broth (2 cans)
  • 1 cup carrots (Julianne cut, or shredded)
  • 8 ounces shredded cheddar cheese
  • salt and pepper to taste

Instruction

  • In a large saucepan, melt the butter. Stir in the flour and onions. Cook for about a minute,
  • Slowly add the half-and-half, about 1/4 cup at a time, whisking until thickened and smooth.
  • When all of the half-and-half is incorporated, add the broccoli and processed cheese. 
  • When the cheese is completely melted, add the chicken broth 1 cup at a time, stirring occasionally, until soup is well mixed and has a consistent texture.
  • 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.