Broccoli Cheese Soup

• 3 Tablespoons Butter
• 1 cup Onion, Diced
• 1 teaspoon Garlic, Minced
• 3 Tablespoons All-purpose Flour
• 3 cups Chicken Broth
• 5 cups Broccoli Florets
• 1 cup Whole Milk
• 1/2 cups Heavy Cream
• 1 cup Sharp Cheddar Cheese, Shredded, Plus Additional For Garnish If Desired
• 4 ounces, weight Velveeta Cheese, Cubed
• 1/2 teaspoons Salt, Or To Taste
• Fresh Ground Pepper, to taste

1. In a Dutch oven, melt 3 tablespoons butter over medium heat. Add the onions and cook, stirring for a few minutes or until onions are soft and translucent. Add the garlic and cook and stir for another minute. Add the flour and cook for 2 minutes. Slowly pour in the chicken stock or broth, whisking as you add it. Turn up heat to medium-high and and cook the mixture until it comes to a boil, whisking occasionally. Reduce heat to low and simmer for about 2 or 3 minutes until it begins to thicken. Add the broccoli and place the cover on the Dutch oven. Cook for 25 minutes or until broccoli is very tender.
2. Remove the pot from the heat and puree the mixture with an immersion blender. Or you can carefully puree it in batches in a blender or food processor, returning the puree to the Dutch oven when smooth.
3. Return the pot to the stove and over low heat, add the milk and cream and simmer for 5 minutes. Add the cheddar and Velveeta cheese and cook and stir until cheese is completely melted. Add salt and taste. Season with additional salt, if needed, and pepper to taste.
4. Serve with additional shredded cheese on the side for garnish.

butter, onion, garlic, allpurpose, chicken broth, broccoli florets, milk, heavy cream, cheddar cheese, salt, ground pepper

Taken from tastykitchen.com/recipes/soups/broccoli-cheese-soup-7/ (may not work)