By Laura Hromsco
3 (10 oz) packages frozen chopped broccoli
3 (14.5 oz) cans chicken broth
6 tablespoons butter
1 onion, chopped
1 clove garlic, minced
1/2 cup flour
2 cups milk
1 lb Velveeta
1 lb shredded cheddar cheese
In a large pot, simmer broccoli in broth for 15 mins.
In separate pot, saute onions and garlic in butter over medium heat for 5 minutes (or until desired tenderness).
Add flour to onions and stir well, forming a thick paste.
Gradually add milk and stir until thickened (about 10 minutes)
Add milk/onion mixture to broccoli mixture.
Add cheese, stirring until melted
(Note: be careful not to let the soup boil or the cheese will break down).