1/2 cup (1 stick) butter, divided
2/3 cup all-purpose flour
1/2 cup finely diced onion
4 to 5 cups chopped broccoli (fresh or frozen)
4 (32 oz.) cans chicken broth (I use low-sodium)
4 or 5 white potatoes, peeled and diced
1/2 cup half & half
8 oz. Velveeta Queso Blanco cheese, cubed (Mexican style)
salt and pepper, to taste

In a small pan, melt 6 tablespoons butter over medium-low heat. Add flour and stir until combined. Do not brown, remove from heat and set aside.

In a large pan, melt remaining 2 tablespoons butter and cook onions until tender. Add potatoes and broccoli and cook, stirring often, for about 8 minutes. Add all cans of broth and heat until boiling.

Temper the flour mixture a little at a time in a cup of the boiling broth - stir until diluted and whisk into the soup - whisk constantly until smooth. Repeat until all flour mixture is incorporated. Simmer for 10 minutes, whisk in salt and pepper, to taste.

Add about 8 oz of Velveeta Queso Blanco (or original), cut into cubes, whisk into soup. Add 1/2 cup half & half. Stir and serve.

Enjoy!

Submitted by: Toree