Creamy Broccoli Soup

• 1/4 cup chopped onions
• 1 Tbsp. butter or margarine
• 1 Tbsp. flour
• 2 cups milk
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
• 1 pkg. (10 oz.) frozen chopped broccoli, cooked, drained
• 1/4 tsp. ground nutmeg
• 1/8 tsp. pepper

1. Cook and stir onions in butter in medium saucepan on medium-high heat 3 to 5 min.
2. or until onions are crisp-tender.
3. Whisk in flour until blended.
4. Stir in milk; cook on medium heat 2 min., stirring occasionally.
5. Add cream cheese; cook and stir 2 to 3 min.
6. or until melted.
7. Add remaining ingredients; mix well.
8. Cook 5 min.
9. or until heated through, stirring occasionally.

onions, butter, flour, milk, philadelphia cream cheese, velveeta, broccoli, ground nutmeg, pepper

Taken from www.kraftrecipes.com/recipes/-16817.aspx (may not work)