Broccoli Cheese Soup

• 3/4 cups Celery, Chopped
• 1/2 cups Onion, Chopped
• 1/4 cups Red Onion, Chopped
• 1 Tablespoon Butter
• 3 cups Chicken Broth
• 16 ounces, weight Chopped Broccoli, Thawed
• 1 whole Bay Leaf
• 1 can Evaporated Milk, 12 Oz. (2% Works Well)
• 1-1/2 Tablespoon Cornstarch
• 2 Tablespoons Water
• 1-1/2 cup Mexican Velveeta, Shredded
• 1 whole Carrot, Grated

1. In your large soup pot, saute celery, onion and red pepper in the butter over medium heat until softened. Add chicken broth, broccoli and bay leaf; bring to a boil. Reduce heat and simmer 10-15 minutes.
2. Add evaporated milk and cornstarch (make sure to first mix the cornstarch with the water), bring up to a boil and stir until thickened.
3. Reduce heat; add shredded cheese and grated carrot. Continue to cook on low 5-10 minutes.
4. Note: I like to add some fresh broccoli to this when I add the milk for the added texture and taste.

celery, onion, ubc, butter, chicken broth, broccoli, bay leaf, milk, cornstarch, water, velveeta, carrot

Taken from tastykitchen.com/recipes/soups/broccoli-cheese-soup-4/ (may not work)