Ingredients:

• 1/2 medium yellow onion, chopped fine

• 1/4 cup salted butter

• 1/4 cup all-purpose flour

• 1 cups half and half

• 1 cup whole milk

• 2 cups chicken broth (plus up to 2 cups additional, if desired for a thinner soup)

• 3 cups fresh broccoli, chopped into small pieces

• 1 cup grated carrot (1 large carrot)

• Kosher salt and pepper to taste

• 1 tsp garlic powder

• 1 tsp onion powder

• 8 ounces freshly grated sharp cheddar cheese (about 2 cups)

• 2 oz Velveeta

Directions:

1. Melt 1 tablespoon of the butter in a medium saucepan over medium heat, then saute the onion for 3-4 min until lightly caramelized.

2. Melt the remaining butter in the same pan, then whisk in the flour. Cook for 2-3 minutes until thickened to create a roux.

3. Slowly whisk in the half-and-half and whole milk. The mixture will thicken quickly. Whisk in the chicken broth, then bring to a simmer.

4. Add the broccoli and grated carrots then season with garlic powder, onion powder and salt and pepper. Cover and simmer 15-20 minutes until the vegetables are tender.

5. Remove 1-2 cups of the vegetable chunks and transfer to a blender until smooth. You can also use an immersion blender, simply place blender into pot with soup, blend and pulse until smooth with zero chunks of broccoli. If using a regular blender return the veggies to the pot of soup and stir to combine.

6. Reduce heat to low, then stir in the grated cheddar cheese and velveeta until melted. Remove from heat, ladle into soup bowl and enjoy!