Ingredients

• 2 Tablespoons Butter
• 1 onion , chopped
• 1 garlic clove, minced
• 4-5 Cups broccoli, cut into bite size pieces.
• 1 celery stalk, chopped
• 2 cans (14 1/2 oz) chicken broth. (I use homemade stock)
• 3 Tablespoons butter
• 3 Tablespoons flour
• 1 1/2 Cups Milk
• 3/4 Cup (or to taste) Velveeta Cheese, cubed
• freshly ground black pepper.
• 1/2 cup shredded carrots. (optional)

Directions

1. Melt 2 Tbs butter in a medium pot.

2. Saute onion, garlic, celery until tender.

3. Add chicken broth and broccoli; cover and simmer for 10 min.

4. Remove from heat.

5. Puree the soup, with a blender. (I use a stick blender) return to heat.

6. **(Now is the time to add the shredded carrots if you choose to)

7. in a small saucepan, over med heat, melt 3 Tbs butter, stir in 3 Tbs flour, & add milk.

8. Stir over med heat until thick and bubbly, add to the soup pot.

9. add Velveeta, stir until melted.

10. season with black pepper and serve.

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