Broccoli Cheese Soup

1 12 oz. pkg. broccoli florets, thawed
2 carrots, peeled and chopped
1 medium onion, chopped
1 stalk celery, chopped
5 T. unsalted butter or margarine
1/3 C. all purpose flour
4 C. chicken broth
1 chicken bouillon cube (omit if using fresh stock)
1/4 C. heavy cream or milk
1/2 tsp. each salt and pepper
1 1/2 C. cubed velvetta cheese
Shredded cheddar cheese for topping if desired

In a medium size pot, melt 1 T. butter and add in the broccoli, onions, celery and carrots. Sauté for 5 minutes, add in the remaining butter and stir till melted. Sprinkle in the flour over the veggies and stir to cook flour, 1-2 minutes. Add in the chicken broth and bouillon cube. Stir as this will begin to thicken. Add in the cream, salt and pepper. Cook for an additional 5 minutes over low heat. Using an immersion blender or regular blender, blend the soup until most all the veggies are broken down. Add in the cheese and cook till cheese has melted. Serve with garlic toast.
from Janet's Appalachian Kitchen



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