Cheese Chowder

Source: Melissa Jung

• 1/4 cup onion, chopped
• 2 T. butter
• 1/4 cup flour
• 2 cups milk
• 13 1/4 oz. chicken broth
• 1/4 cup carrots, shredded
• 1/4 cup celery, chopped
• dash of salt & pepper
• 1/2 lb. (8 oz.) Velveeta cheese

1. Precook the carrots & celery until tender, set aside.
2. Melt butter and saute onions.  
3. Stir in flour and cook until bubbly.
4. Add milk, all at once, stirring until flour is incorporated.
5. Add broth and stir over low heat until thickened.  Add cooked carrots, celery, salt, pepper, and cheese, stir until cheese is melted.

*Variations: Add cooked veggies to this base, to get Cheesy Broccoli Soup or Asparagus Cheese Soup.

*Crockpot: Add all ingredients to cp, cook on low until heated through.