Broccoli Three Cheese Soup

• 4 cups Diced Thawed Broccoli
• 4 ounces, weight Softened Cream Cheese
• 2 cups Shredded Sharp Cheddar Cheese
• 2 cups Diced Velveeta Cheese
• 28 ounces, fluid (or 2 Cans) Chicken Stock
• 3 Tablespoons Onion Flakes
• 2 Tablespoons Onion Powder
• 1 Tablespoon Kosher Or Sea Salt
• 1 Tablespoon Fresh Cracked Black Pepper

1. Pour half of chicken stock (1 can) in a medium-sized saucepan. Heat on medium low. Add the onion flakes, onion powder, salt and pepper. Dice the Velveeta cheese and add to the broth, stirring frequently.
2. Chop broccoli into desired size (you can use frozen or fresh) and add to the broth. Diced the cream cheese and add to the soup, stirring frequently to mix all the cheeses. Add the shredded cheese to the soup. Simmer on low to medium-low for 20 to 30 minutes or until the cheeses are well incorporated.
3. The soup will begin to thicken; slowly pour the remaining chicken stock into the saucepan while stirring. Add as much or little as you like according to your preferred consistency. You may not need the entire second can.
4. Enjoy!

broccoli, cream cheese, cheddar cheese, velveeta cheese, fluid, onion flakes, onion powder, kosher, fresh cracked black pepper

Taken from tastykitchen.com/recipes/soups/broccoli-three-cheese-soup/ (may not work)