Cheddar Broccoli Cheese Soup 

I am delighted to present another Food Blogger of the Month recipe from Amy Driskell.  She has submitted recipes before and I love to showcase her recipes because they are good and 100% gluten free.  I made this soup and it is easy to make and delicious. Amy is the first of two March Food Bloggers of the Month.  



Amy

Ingredients:
1 stick of butter

1/2 bag of shredded carrots

1/2 teaspoon of chopped garlic

1 Head of broccoli cut into bite size pieces

1 medium onion, chopped fine

1 pound of velvetta

4 cans of chicken broth

2/3 corn starch

1 cup water

2 cups milk

1/2 bag shredded carrots

3/4 cup heavy cream

salt and pepper to taste

Melt stick of butter in the bottom of a heavy stock pot. Add onion, carrots and garlic. Let this cook for about 2-3 minutes until tender. Add 4 cans of chicken broth and broccoli at this time and let the mixture come to a boil. While soup is coming to a boil, cut the Velveeta into cubes. Boil for 15 minutes, add the cheese and let this melt.Turn the heat down at this point to low. Add the 2 cups of milk. Mix the cornstarch and water together and add to the pot.  Once combined, add the heavy cream. Salt and pepper to taste. Let thicken about 10 minutes and serve hot. Enjoy. 


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