Yield: 8 servings Ingredients:
  • 1/2 stick, plus 1 tablespoon butter, divided
  • 1 small white or yellow onion, diced
  • 1/4 cup flour
  • 3 cups half and half
  • 3 cups chicken stock or broth
  • 2 cups fresh broccoli florets, chopped
  • 1 cup shredded carrots
  • 16 ounces processed cheese, such as Velveeta, cubed
  • 3 cups grated sharp shredded cheese, divided
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
Directions:
Sauté the onion in 1 tablespoon melted butter and set aside. In a large pot melt the remaining butter, then whisk in the flour over medium heat for about 3-4 minutes.
Slowly whisk in the half and half and chicken stock.  Simmer for 20 minutes.
Add broccoli and carrots, then simmer on medium low for 30 minutes or until the broccoli and carrots are tender.Add Worcestershire sauce, salt, pepper, processed cheese, and 2 cups cheddar cheese. Heat until cheeses melts. Top bowls with remaining cheddar.