1 stick butter
1 lg. carrot
1/4 c. onion
1 lg. bag frozen broccoli
3 cans cream of chicken mushroom soup
6 c. milk
1 lb. Velveeta cheese

Melt butter. Chop onion and add butter. Grate carrot and add to butter. Cook until soft. Add milk, soup and broccoli. Cook until broccoli is soft. Gradually add Velveeta cheese, stirring and melting. Add salt and pepper to taste. Cook slowly until hot.