BROCCOLI CHEDDAR SOUP

INGREDIENTS:
2 T butter
3/4 C chopped onion
1 tsp chicken stock base
1 oz american cheese, cubed
3-1/4 oz cheddar cheese, cubed (I like to use velveeta)
6 oz. chopped broccoli
3-1/2 T cornstarch
3 T cold water
3/4 C evaporated milk

DIRECTIONS:
1. Melt butter, add onion and saute until translucent.
2. Combine chicken stock base and water in saucepan, bring to simmer.
3. Add cheeses and sauteed onions.
4. Stir until smooth and then add broccoli. Simmer until tender (10 min.)
5. Mix corn starch with cold water in small bowl until smooth.
6. Add to soup and simmer until smooth and creamy (I like to use a whisk to make it smooth).
7. Add evaporated milk.
8. Reheat, but DO NOT boil

Note: If you want a fancy way to serve soup - buy a few small round loaves of bread from your local bakery - cut off the top, scoop out the middle, and use the shell as the bowl.  Serve with the scooped out middle for dipping and scooping the soup!