1/2 cup butter
3 cloves garlic minced
1 large leek, split lengthwise and slice, rinse in bath and drain to remove dirt
2 stalks of celery including leaves, sliced
2 tbs flour
2 cups chicken or vegetable stock
2 cups milk
1/2 cup shredded cheddar
1/4 cup shredded swiss
4 oz velveeta
2 cups fresh broccoli - stems removed and freshly steamed
Extra shredded cheese to garnish
In stock pot, melt butter. Sautee garlic, leeks and celery. Stir in flour, coating vegetables and incorporating flour and butter well. Add stock and milk. Bring to a boil. Reduce to simmer. Add cheese, and stir until melted and combined. If the heat is too high, it will scald. Add broccoli, stir to combine. Garnish cheese on top. Place lid on stock pot. Keep over low heat for at least 5 minutes or until ready to serve.
**I know there are some out there who just do not like Velveeta. Where as I understand your reasoning, I just like the taste of it. :-) I had thought to experiment with cream cheese as a substitute. I think if you used just Cheddar, it might be too oily. If you have played with the "creamy" element of this or similar soups, please share your experiences!
Don't forget to check in on Tiffany's Soup's On Saturdays for other Soup recipes.