1 stick butter
1 cup carrots, chopped
1 cup broccoli, chopped
3 stalks celery, chopped
2 potatoes, diced
1 small onion, chopped
3 cloves garlic, minced
3 tbsp. flour
8 cups chicken broth
2/3 cup milk
12 oz. velveeta cheese, cubed
Salt & Pepper to taste
Melt butter over medium-high heat, add carrots, broccoli, and onion. Saute about 6 minutes and then add garlic and continue to saute 2 more minutes. Reduce heat to low and add flour and whisk until well blended. Remove from heat. Place chicken broth in stock pot and vegetable mixture, potatoes, and salt and pepper. Cook on low-medium heat until the potatoes are done, add milk and cheese and simmer until cheese is melted. I sometimes add a little cornstarch mixed with cold water (3 tbsp cornstarch and 1/4 cup cold water, mix) to make the soup a little thicker. Enjoy!!!
{{{HUGS}}}
