Ingredients:
  • 3 cups chopped broccoli florets
  • 2 cups shredded carrots
  • 1 (14.5 oz) can chicken broth
  • 1/2 cup (1 stick) butter
  • 1 medium yellow onion, chopped
  • 3/4 cup all-purpose flour
  • 1 teaspoon thyme
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 tablespoon chicken soup base (not bouillon)
  • 2 cups whole milk
  • 1 pound processed cheese (Velveeta) cut into chunks
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
Directions: In a large saucepan, combine chicken broth, broccoli and carrots. Bring to a boil; cover and boil for about 5 minutes until vegetables are tender. Set aside. In a separate large saucepan, cook onion in butter until onions are translucent. Whisk in flour, thyme, salt, and pepper until smooth. Gradually whisk in milk. Cook until thickened. Stir in cheese and vegetable mixture. Continue cooking until cheese is melted and soup is hot, about 20 – 30 minutes. Just before serving, stir in 2 tablespoons butter and 1 tablespoon lemon juice. Loafy suggest serving with a toasted Country Hearth English Muffin