BEST SOUP I EVER MADE

Yesterday we had our company Halloween party/Luncheon and I made a double batch of Broccoli Cheese soup. I have never received so many compliments on something I made as I did on that soup. People were going back for seconds and thirds! It really did come out amazing. And I created it all myself!!

Here is the original recipe:

1/2 cup butter

1 onion, chopped

2 (16 oz bags) frozen chopped broccoli

4 (14.5 oz each) cans chicken broth

1 pound Velveeta processed cheese cut in cubes

2 cups milk

1 Tablespoon garlic powder

2/3 cups cornstarch

1 cup water.

In a stockpot, melt butter over medium heat. Cook onion in butter till soft. Stir in broccoli and cover with chicken broth. Simmer till broccoli is tender, about 10-15 minutes. Reduce heat, stir in cheese cubes until melted. Mix in milk and garlic powder. In small bowl stir cornstarch with water until dissolved. Stir into soup. Cook stirring frequently until thick.

Then.... this is MY VERSION with all my tweaks:

1/2 cup unsalted butter

2 large sweet onions, chopped

1 cup white wine (I used Rodney Strong brand of Sauvignon Blanc which is a PERFECT cooking wine. The alcohol cooks out, don't worry)

2 large carrots, peeled and grated

1 1/2 teaspoons garlic powder

1 tea thyme

3 (12 oz bags) of Fresh broccoli florets (in the produce section)

2 (32 oz ea) boxes of chicken broth

3 TB flour

3 TB butter

2 cups whole milk

1 pound Velveeta Cheese, cubed

2 cups of cheddar-jack shredded cheese

Melt the butter in a large stock pot. Saute the onions and carrot for about 5 minutes over medium heat. Add the wine and saute a few more minutes till the onions are soft. Add broccoli florets, garlic powder, and thyme. Cover with chicken broth. Bring to a boil, reduce heat, cover and simmer 20 minutes. Set aside

In another large pot, melt the 3 TB butter over medium heat. Add flour and stir until flour is lightly golden (about 2 minutes). Gradually whisk in the 2 cups of milk. Stir till smooth (there may be some lumps). Add the cheese and stir til cheese is melted.

Puree the broccoli mixture in a blender, just pulsing till smooth. If you want some chunks in it then don't puree the whole thing. Add to the cheese mixture. Heat over low heat until ready to serve. Tastes even better the second day. 12 servings.