Double-Cheese Broccoli Soup

• 1 Tbsp. non-hydrogenated margarine
• 1/4 cup chopped onions
• 1 Tbsp. flour
• 3-1/2 cups milk
• 225 g Velveeta Process Cheese Product, cut into 1/2-inch cubes
• 125 g (1/2 of 250-g pkg.) Philadelphia Light Brick Cream Cheese Spread, cubed
• 2 cups frozen chopped broccoli, cooked, drained
• 1/4 tsp. ground nutmeg
• 1/8 tsp. pepper

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

nonhydrogenated margarine, onions, flour, milk, cream cheese, broccoli, ground nutmeg, pepper

Taken from www.kraftrecipes.com/recipes/double-cheese-broccoli-soup-184491.aspx (may not work)