Broccoli Cheese Soup

Another favorite from Christi Reed!

1 cup cut carrots (about g-7 medium carrots)
4 cups cut broccoli
1/2 cup butter
1/4 cup minced onion
3/4 cup flour
3 cups milk
Velveeta cheese
pepper

Boil the carrots and broccoli together in a medium pot for about 15 minutes.

In a large pot combine the butter and onion to saute.  After the onions look golden add the flour with a whisk.  Then slowly add the milk while stirring.

When thick, add 3 cups water and 3 chicken bouillon cubes.  Add drained carrots and broccoli.

Add about 3/4 of a Velveeta cheese block.  I cut it up  in about 1 inch squares so it melts faster.  Slowly thicken on stove.  Add a dash of pepper

This makes a lot.  I sometimes half it, sometimes don't.

I like to serve this in homemade bread bowls.