Kira’s post reminded me that I meant to post the recipe for the soup I made on Christmas Eve.  I got it from my roommate Ashley at BYU 12 years ago, and have yet to find a better recipe.  It could be used for just a broccoli-cheese soup, but I like to add the other vegetables as well.

Vegetable Cheese Chowder

One large box chicken broth/stock

 Cut up vegetables of your choice (I usually do two small heads of broccoli, 3-4 medium carrots, and 2-3 potatoes)

1 medium onion, chopped

2 TB butter

1 cup milk

1/2 cup flour

1 can cream of chicken soup

1-2 cups grated medium cheddar cheese (to taste) (you can also use Velveeta, if you prefer)

Bring chicken stock to a boil in a large soup pot.  Cut up potatoes first and put them in to cook while you chop the carrots, add carrots and let them cook while you chop broccoli, add broccoli and cook for 5-6 more minutes until all vegetables are to your desired tenderness. 

Meanwhile…saute chopped onion in butter in a separate skillet over medium heat. Set aside.

In a separate bowl, mix the milk a little at a time into the flour, so that you first have a paste and thin it out with the rest of the milk.  If you add it all at once it will be lumpy.  Whisk in the cream of chicken soup.

When the vegetables are cooked, dump in the onions with the butter.  Stir in the milk mixture and let simmer over medium heat until it begins to thicken.  You can adjust the thickness to your liking by adding more milk to thin it or more flour (mixed with a little broth) to thicken.  When mixture is to your desired consistency, remove pot from heat, stir in all the cheese, and cover until cheese is melted.  Stir again before serving.  Add salt and pepper to taste.