Cauliflower Broccoli Cheese Soup

• 3/4 cup small cauliflowerets
• 3/4 cup small broccoli florets
• 1/4 cup chopped onion
• 1/4 cup halved thinly sliced carrot
• 1 to 2 tablespoons butter
• 1-1/2 cups 2% milk, divided
• 1/2 teaspoon chicken bouillon granules
• 1/4 teaspoon salt
• Dash pepper
• 2 tablespoons all-purpose flour
• 1/3 cup cubed process cheese (Velveeta)

1. In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter until vegetables are crisp-tender, about 5 minutes. Stir in 1-1/4 cups milk, bouillon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes, stirring occasionally.
2. Combine the flour and remaining milk until smooth; add to saucepan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Reduce heat; add cheese and stir until melted. Serve immediately.

cauliflowerets, broccoli florets, onion, carrot, butter, milk, chicken bouillon granules, salt, pepper, flour, process cheese

Taken from www.tasteofhome.com/recipes/cauliflower-broccoli-cheese-soup/ (may not work)