CHEESY CREAM BROCCOLI SOUP

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

2 tablespoons unsalted butter

1 large onion, chopped

1 clove garlic, minced

2 tablespoons flour

2 cups milk

¾ pound (12-ounces) Velveeta cheese, cut into ½" cubes

1 package (10-ounces) frozen broccoli florets, thawed and drained

1/8 teaspoon ground pepper

Salt to taste*

Method:

Melt butter in large saucepan on medium heat.

Add onions and garlic, cook and stir 5 minutes or until onions are tender, do not burn garlic.

Add flour, cook 1 minute or until bubbly, stirring constantly.

Stir in milk.

Bring to boil, simmer on medium-low heat 1-3 minutes.

Add remainder of ingredients, stir well.

Cook 5-8 minutes or until Velveeta cheese is completely melted and soup is thick and heated through, stirring occasionally.

Pour into cups or bowls.

Serve

*Remember: Cheese has salt, you can always add but it is hard to take out. If it is too salty, add a potato, cut up into chunks, that will absorb the salt.