Broccoli Cheese Soup

Ok first I have to tell you that This isn't an easy recipe, and it requires a little bit of work, but it does go quickly and you can get it ready to eat in 30 minutes or less. I love broccoli and I love cheese and I love soup, put them together and you get a pretty tasty dish that I really like. You have to be able to do a couple things at once, and pay attention to the details, they make it better and more impressive if you're gonna serve this for company. The recipe makes about 6 healthy servings.

Ingredients:

1 head fresh Broccoli, cleaned and chopped medium fine
1 large red onion, chopped
1/2 cup chopped baby carrots
1/2 tsp garlic powder
2 Tbsp olive oil
4 cups chicken stock
1 cup milk
1 cup cold water
1/2 cup flour
12 oz ( 1/3 of 2 lb block) Velveeta or other processed cheese food, cubed
1 cup shredded sharp cheddar

Directions:

Nuke Broccoli for 3 minutes on high in covered dish and set aside

In medium sauce pan heat oil and saute onions and carrots with garlic powder, until carrots begin to soften.

while the carrots and onion are sauteing, in 6 qt. stock pot on medium high heat, bring the chicken stock to a low boil,

in a bowl mix the cold water with the flour to make a thick white wash.

When the carrots and onions are ready, add to simmering stock along with milk, then whisk in the white wash and bring back to a boil, the stock will thicken quickly. Lower heat to low-medium,

continue stirring and add the cubed and shredded cheese, stirring continuously to prevent scorching on the bottom of the pan,

add broccoli and continue heating for 10 minutes. (You may transfer the finished soup to a double boiler for the final 10 minutes if you don't wish to stir for the entire 10 minutes.)

Serve in large soup bowl.

EAT IT!!

After thoughts:

For an added zip to this awesome soup you can add crumbled bacon as a garnish when you serve it.

I like it with some fresh croutons.

to make a creamier tasting soup you may substitute half & half for the milk.