Broccoli Cheddar Soup is hearty, rich and definitely a comfort food on those cold winter days. This recipe makes a big pot to serve at the communal table, warming not only the body but the soul.  It pairs well with a baked potato, garlic bread or a simply tossed green salad. Ingredients: 1 Tablespoon oil 1 medium minced onion 2 diced carrots 2 diced celery ribs 1 teaspoon salt 1/2 teaspoon pepper 1 clove minced garlic 2 cups water 1 pound broccoli 2 tablespoons butter 3-4 tablespoons flour 4 cups chicken broth 2 chicken bouillon cubes 1 pound Velveeta cheese, cubed 2 cups half & half 4 ounce sharp cheddar cheese Instructions: 1. Heat a large stock pot over medium heat; add oil and onion. Saute 5-7 minutes or until translucent. 2. Add carrots, celery, salt and pepper cooking an additional 5 minutes. 3. Add garlic, and cook for 1 minute. 4. Puree vegetables and 2 cups water in blender.  Reserve on side. 5. Bring a separate pot of water to a boil, and add 1 tablespoon of salt.  Add broccoli that has been cut into bite size florets and blanch for a minute or two.  Remove broccoli to an ice water bath. Reserve on side. 6. In the same stock pot that you cooked the onion, carrot, celery, and garlic mixture in, melt butter.  Add flour blending well to form a paste, and cook for a minute or two. 7. Add pureed vegetables, and chicken stock.  Bring to a simmer.  Lower heat to low. Add cubed Velveeta cheese, half & half and cheddar cheese. Melt cheese and stir frequently to prevent scorching. After cheese is completely melted add broccoli.  Warm through and serve.     https://www.youtube.com/watch?v=OlUYxQc6mLU