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I like this soup on chilly autumn and winter days when I want to warm up from the inside out.  Plus, I can get my girls to eat it if I tell them it’s just cheesy broccoli in a soup–one of the few vegetable dishes they eagerly eat.


About 16 ounces broccoli, chopped
1 cup diced onion
4 Tablespoons butter
4 Tablespoons flour
2 cups plus 1 cup milk
1 cup Velveeta, cubed
1 can diced tomatoes and chilies, drained (you can buy mild, medium or hot tomatoes and chilies depending on how spicy you’d like your soup to be)
1 jar (15 oz) Old English Cheese
1 teaspoon seasoned salt
1/2 teaspoon pepper

Saute onion and melted butter until tender.  Add the flour and two cups milk and stir smooth.  Simmer until thick.  Add the Velveeta, tomatoes and chilies and the Old English spread.  Heat until melted and smooth.  Add the final cup of milk, the broccoli and salt and pepper.  Simmer until hot and serve.


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