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Velveeta cheese Cheddar cheese yellow onion carrots broccoli butter flour milk Tabasco sauce chicken broth
Viewed: 89 - Published at: 9 years agoIngredients
- 8 oz. Velveeta cheese
- 8 oz. Cheddar cheese
- 1 yellow onion
- 2 carrots
- 1 bunch broccoli
- 8 Tbsp. butter or margarine
- 6 Tbsp. flour
- 1 qt. milk
- Tabasco sauce
- chicken broth (frozen)
Method
- In large skillet, melt 2 tablespoons butter or margarine and chicken broth.
- While melting, grate onion, carrots and broccoli. Saute vegetables in skillet with melted butter and broth, while preparing remainder of soup, until onion is transparent.
- Grate Velveeta and Cheddar cheese.
- Set aside in a bowl.
- Melt 6 tablespoons butter or margarine in at least 3-quart saucepan. Add flour, blending well.
- Pour milk in gradually, blending well. Bring to a boil.
- Add cheese and remove from heat.
- After cheese is stirred in and thoroughly melted, add vegetables and season to taste with Tabasco or other spices.
